1. Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper. 2. Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal. 3. Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen). 4. Cook steaks to your liking, and let rest 2-3 minutes before serving. 5. Slice the butter into thick rounds, set one on top of each grilled steak and serve. 6. Great with jacket potatoes and a fresh garden salad. 7. Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit. ---------------------------------------------------------------------------
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Ingredients
