This delicious recipe from Mary Cadogan (at BBC Good Food) makes the most amazing flavoured butters that are an excellent pairing with organic steak. Why not try one of the following flavour combinations to make your steak extra special? The flavoured butters are perfect with any cut of organic steak: rump, fillet, rib-eye or sirloin, they all work brilliantly!

Ingredients:

Garlic and parsley

  • 100g butter
  • 2 tbsp finely chopped parsley
  • 1 crushed garlic clove

Basil, Parmesan & tomato

  • 100g butter
  • 4 tbsp freshly grated Parmesan (or vegetarian alternative)
  • 8-10 shredded basil leaves
  • 1 tbsp finely chopped sun-dried tomato

Chilli, coriander & lime

  • zest of 1 lime
  • ½ a 400g can red chilli (deseeded and finely chopped)
  • 2 tbsp chopped coriander
  • 100g butter

Horseradish & chive

  • 2 tbsp horseradish cream
  • 6 coarsely crushed peppercorns
  • 100g butter

Method:

  1. Take 100g of butter out of the fridge for an hour to soften. Flavor is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavorings you fancy (see the above list for some delicious combinations).
  2. Tip the flavoured butter onto a square of baking parchment or cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.