Some might say there's no need to mess with a perfectly good steak. But for the U.K.’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 the classic Béarnaise and anchovy Hollandaise to rich bone marrow gravy, but a good pat of luscious beef butter served with sourdough bread is also a tasty option to melt over your steak. Even better, it's easy to whip up at home.
Here, we get Turner to share how to churn up this spread.
Beef Butter Recipe
Courtesy of Executive Chef Richard Turner, Hawksmoor, LondonIngredients
250 grams salted butter
250 grams rendered beef fat
20 grams anchovies, chopped
15 grams Maldon sea salt
Method
1. Blend all the ingredients together until the butter is whipped.
2. Pass the mixture through a fine drum sieve.
3. Roll the butter in cling-warp film to form a cylinder; chill in the refrigerator.
4. To serve, slice the cold butter and place it on top of a steak prepared to your liking. Enjoy!
