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Beef with Thyme and Oregano Butter
1
1
kg (2 pound) piece rump steak
tablespoon olive oil
Freshly cracked black peppercorns
Salt
Thyme and Oregano Butter
1
1
1
1
2
00g (4 ounces) soft butter
tablespoon chopped fresh thyme
tablespoon chopped fresh oregano
small clove garlic, crushed
teaspoons lemon juice
Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue,
pan−fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter.
Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon
until well combined. Spoon mixture onto a sheet of grease−proof paper in a rough log shape. Fold one
side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a
smooth log. Roll the butter in the grease−proof paper, refrigerate.
Serves 6.
Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.
Beef with Thyme and Oregano Butter
11
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