CAPER & ANCHOVY BUTTER
Serves: 6-10 | Prep time: 15 mins + at least 20 mins in the fridge or freezer to firm up
When you have a great piece of beef, sometimes you just want to celebrate the flavour rather than overwhelm it with intense sauces or rubs.
That’s where flavoured butters can come in. You can use as much or as little as you’d like and the buttery flavour compliments beef perfectly.
Alana has put together a recipe for a Caper & Anchovy butter that is just divine with a rib on the bone and chilli fries. But you can get creative and make your own flavour combinations… chipotle chilli or smoked black garlic or your favourite herbs?
If you don’t use all of the butter, keep it in the freezer and cut off what you need when you’re next cooking a steak. You’ll thank yourself later.
Recipe and images courtesy of Alana Lowes.
200g unsalted butter, softened
4 tbsp baby capers, rinsed
6 anchovy fillets
10 sprigs thyme, leaves removed
1 tsp pink salt flakes
Add finely chopped capers, anchovy fillets and thyme into a bowl. Mix in the softened butter, along with the salt flakes.
To roll the butter lay two layers of plastic wrap on your bench and place the butter in the middle. Roll into a log approximately 4-5cm in diameter and place in the fridge or freezer to firm.
To serve, remove the plastic from the caper and anchovy butter and cut into 1cm thick rounds. Place on top of your steak and enjoy the buttery goodness.