Steak Maitre d’Hotel Butter - James Martin Chef

Ingredients

• 150g unsalted butter, softened
• 1 clove garlic
• 20g parsley, finely chopped
• 1 lemon zest plus ½ juice
• 1 tsp sea salt
• 1½ tsp black pepper
• ½ tsp Worcester sauce (optional)
• Pinch of cayenne pepper (optional)
• 4 x 200g sirloin steaks
• 50ml vegetable oil
• salt and pepper
• 1 clove garlic, skin on crushed
• few sprigs of thyme and rosemary
• 50g butter
• 1 oxo cube
• 2 large chicory, sliced
• splash of vegetable oil
• 1 slice bread, blitzed
• 25g butter
• 1 clove garlic, chopped
• few sprigs of parsley, chopped
• squeeze of lemon
• Mix all the ingredients together for the butter in a blender until well mixed. Place onto a sheet of clingfilm and roll into a sausage shape. Wrap tightly, then put in the fridge.
• To serve, sit the steak onto plates, top with a slice of butter and place the chicory alongside.