Some might say there's no need to mess with a perfectly good steak. But for UK's meat maestro Richard Turner, executive chef of popular British steakhouse Hawksmoor, getting saucy with your meat can be a delicious affair.
Steak sauces at Hawksmoor range from béarnaise and anchovy hollandaise to bone marrow gravy, but a good pat of the luscious beef butter served with sourdough bread at the restaurant is also a tasty option to melt over your steak. Even better, it's easy to whip up at home too.
Here, we get Turner to share how to churn up this spread.
Steak sauces at Hawksmoor range from béarnaise and anchovy hollandaise to bone marrow gravy, but a good pat of the luscious beef butter served with sourdough bread at the restaurant is also a tasty option to melt over your steak. Even better, it's easy to whip up at home too.
Here, we get Turner to share how to churn up this spread.
Executive chef Richard Turner
Recipe for Beef Butter
INGREDIENTS
250g salted butter
250g rendered beef fat
20g anchovies, chopped
15g Maldon sea salt
STEPS
1. Blend all the ingredients until the butter is whipped.
2. Pass the mixture through a fine drum sieve.
3. Roll the butter up in cling film to make a fat butter pat and chill.
4. Slice the cold butter and place it on top of a ready-cooked steak. Serve.
INGREDIENTS
250g salted butter
250g rendered beef fat
20g anchovies, chopped
15g Maldon sea salt
STEPS
1. Blend all the ingredients until the butter is whipped.
2. Pass the mixture through a fine drum sieve.
3. Roll the butter up in cling film to make a fat butter pat and chill.
4. Slice the cold butter and place it on top of a ready-cooked steak. Serve.
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