The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer – fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Recipe courtesy of Jamie Oliver
Herb Butter Served on Steaks
Total:
2 hr
Active:
15 min
Yield:
2 servings
Level:
Easy
Total:
2 hr
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

Potatoes:

Directions

Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.

Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)

Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.

Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.

Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.

To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)

Butter: .

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Bread and Butter Pickles

Recipe courtesy of Percy Street Barbecue

Bread and Butter Pickles

Recipe courtesy of Andrew Donovan

Cucumber-Butter Tea Sandwich

Recipe courtesy of Food Network Kitchen

Herb Potato Salad

Recipe courtesy of Ina Garten

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Chicken or Steak with Balsamic BBQ Sauce

Recipe courtesy of Giada De Laurentiis

Peanut Butter Mug Cake with Chocolate Icing and Potato Chips

Recipe courtesy of Trisha Yearwood

Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking