Steak Maitre d’Hotel Butter

Steak Maitre d’Hotel Butter. The butter is made with garlic, parsley, lemon zest, sea salt, black pepper, Worcestershire sauce and cayenne pepper. The steak is cooked simply in a pan with butter and an oxo cube added towards the end. So easy, so delicious!

Ingredients

150g unsalted butter, softened
1 clove garlic
20g parsley, finely chopped
1 lemon zest plus ½ juice
1 tsp sea salt
1½ tsp black pepper
½ tsp Worcester sauce (optional)
Pinch of cayenne pepper (optional)

Steak

4 x 200g sirloin steaks
50ml vegetable oil
salt and pepper
1 clove garlic, skin on crushed
few sprigs of thyme and rosemary
50g butter
1 oxo cube

Chicory

2 large chicory, sliced
splash of vegetable oil
1 slice bread, blitzed
25g butter
1 clove garlic, chopped
few sprigs of parsley, chopped
squeeze of lemon
salt and pepper

Method

Print Recipe

Mix all the ingredients together for the butter in a blender until well mixed. Place onto a sheet of clingfilm and roll into a sausage shape. Wrap tightly, then put in the fridge.
To cook the steak, heat a non-stick pan until hot and add the oil. Season the steaks and cook in the pan for 3 minutes. After 3 minutes, flip over and add the garlic and herbs then the butter. Cook for another 3 minutes and nappe the butter over the steaks. Sprinkle over oxo and rest.
In another pan, heat the oil. Add the chicory and garlic and char. After 2 minutes, add the breadcrumbs and butter and coat the chicory all over. Finish with the meat juices, parsley, a squeeze of lemon and season.
To serve, sit the steak onto plates, top with a slice of butter and place the chicory alongside.

Ingredients

150g unsalted butter, softened
1 clove garlic
20g parsley, finely chopped
1 lemon zest plus ½ juice
1 tsp sea salt
1½ tsp black pepper
½ tsp Worcester sauce (optional)
Pinch of cayenne pepper (optional)

Steak

4 x 200g sirloin steaks
50ml vegetable oil
salt and pepper
1 clove garlic, skin on crushed
few sprigs of thyme and rosemary
50g butter
1 oxo cube

Chicory

2 large chicory, sliced
splash of vegetable oil
1 slice bread, blitzed
25g butter
1 clove garlic, chopped
few sprigs of parsley, chopped
squeeze of lemon
salt and pepper

Method

Mix all the ingredients together for the butter in a blender until well mixed. Place onto a sheet of clingfilm and roll into a sausage shape. Wrap tightly, then put in the fridge.
To cook the steak, heat a non-stick pan until hot and add the oil. Season the steaks and cook in the pan for 3 minutes. After 3 minutes, flip over and add the garlic and herbs then the butter. Cook for another 3 minutes and nappe the butter over the steaks. Sprinkle over oxo and rest.
In another pan, heat the oil. Add the chicory and garlic and char. After 2 minutes, add the breadcrumbs and butter and coat the chicory all over. Finish with the meat juices, parsley, a squeeze of lemon and season.
To serve, sit the steak onto plates, top with a slice of butter and place the chicory alongside.