In bowl, combine butter with shallots, garlic, parsley, chives and tarragon until well blended. Spoon butter onto
a sheet of plastic wrap and roll into a log about 1-inch (2.5 cm) in diameter. Twist ends to enclose completely.
Refrigerate until firm, at least one hour and up to two weeks.
Preheat grill or grill pan over high heat. [Preheat oven to 350 F (180 C), if indoors].
Let the steaks come to room temperature for about 30 minutes before cooking. Sprinkle steaks with salt and
pepper and drizzle with olive oil. Sear steaks until browned, about 3 minutes per side. Move to indirect heat,
or the oven. Cook until desired doneness, about 5 minutes for medium rare. Let rest 5 minutes.
Serve on a warmed plate with a 1/2-inch (1 cm) slice of butter over each steak.
Makes 4 servings.
Innovative: The extra butter can be stored in the refrigerator and used stirred into cooked hot potatoes, pasta
or rice to add flavour. It also works over grilled fish, pork, veal, chicken and lamb.
Tip: Avoid cutting into steaks and sausages when grilling, they will lose their juices when cooking. Giving
steak adequate rest time will maximize their juiciness.
PER SERVING: about 420 calories, 34 g protein, 30 g total fat (13 g sat fat), 2 g carbohydrates, 0 g fibre, 105 mg cholesterol, 1000 mg
sodium. %RDI: iron 15%, calcium 6%, vitamin A 6%, vitamin C 4%.
Source:
www.ontariomeatproducts.ca