French Steak Herb Butter

Ingredients

• 170 g Unsalted butter, softened
• 1 tbsp Ketchup
• 1 tsp Dijon mustard
• 1 tbsp Shallot, finely diced
• 2 fillets Anchovy fillets, finely chopped
• 4 tsp Fresh tarragon, finely chopped
• 2 tbsp Fresh parsley, finely chopped
• 0.5 clove Garlic clove, crushed
• 1 tsp Cognac
• 1 tsp White vermouth
• 1 tsp Worcestershire sauce
• a few drops Hot pepper sauce (such as Tabasco)
• 0.5 tsp Salt
• 1 pinch Ground white pepper
• 0.5 tsp Sweet paprika
• 0.5 tsp Curry powder
• 1 tsp Dried herbes de Provence or Italian seasoning

Instructions

1. Allow the butter to soften at room temperature until it can be spread effortlessly with the back of a spoon.
2. In a small bowl combine the ketchup, Dijon mustard, shallot, anchovies, tarragon, parsley, garlic, Cognac, vermouth, Worcestershire sauce, hot pepper sauce, salt, white pepper, paprika, curry powder, and dried herbs.
3. Stir well and allow this aromatic mixture to macerate at room temperature for 15 minutes.
4. In a separate bowl, work the softened butter with a spatula until smooth and paste-like.
5. Gradually incorporate the aromatic mixture into the butter, adding a little at a time and stirring gently until evenly distributed.
6. Spoon the finished butter onto plastic wrap and shape it into a compact log. Roll tightly and seal both ends.
7. Refrigerate for at least 2 hours. For the fullest flavor, chill overnight.
8. Slice the chilled butter into rounds and serve over hot steak, fish, or vegetables.

Nutrition

Chef's Notes

The butter must be properly softened before mixing. Gradually incorporating the flavoring mixture helps create an even compound butter. Two hours is the minimum chill; overnight gives the flavors more time to meld. The finished butter can be sliced directly over hot meat or vegetables. Keep refrigerated.

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