Preparation time 10 mins.
4 good quality steaks
Extra Virgin Olive Oil
250 g good quality Butter we suggest Lescure butter
2 clove black garlic finely grated or substitute
2 anchovy fillets finely chopped
1/4 cup chopped herb such as parsley, thyme, tarragon
Salt and Pepper
2 bunches English Spinach thoroughly washed and drained, stems removed and roughly chopped
1 clove garlic
sea salt and pepper
Experiment with different ingredients including herbs and shallots. Use flavoured butters on BBQ meats and with roasts. Freeze extra butter and remove 30 minutes before use to soften.
Process butter and all the other ingredients in a blender or mix well using your hands.
Roll in foil into a sausage shape, place in a container and refrigerate.
Heat pan over high heat add oil and heat until smoking.
Add salt to the pan.
Fry steak on both sides until cooked to desired level.
Remove from pan, top with slice of herbed butter and allow steak to rest for a few minutes while cooking spinach.
Using pan that the steak was cooked in heat over medium high heat.
Add olive oil, briefly saute garlic then add spinach.
Saute until cooked, add salt and pepper to taste.
Plate spinach and top with steak. Serve with roast, mashed or baked potatoes.