Makes about 8 servings
Preparation time: 10 minutes
- 240g butter, at room temperature
- 2 whole garlic bulbs, roasted*
- 4 anchovy fillets, finely chopped
- 10ml Dijon mustard
- 15ml small capers
- 15ml each chopped fresh chives, flat-leaf parsley and basil
- sea salt flakes and freshly-ground black pepper to taste
Beat the butter for 3 minutes or until light and fluffy. Squeeze the soft, roasted garlic out of the skins and add it, along with the rest of the ingredients, to the butter; beat until blended. Spoon the butter onto a piece of wax paper and roll into a long sausage. Twist the ends and refrigerate until it hardens. The butter will keep in the fridge for a week and, other than with steak, it can also be used with roasted vegetables, braaibroodjies or to add a bit of pizzazz to a fried egg. *
Roast the garlic: Cut off the tops of the garlic bulbs, drizzle a little olive oil on each one and wrap in foil (or place them in a bowl with a lid). Add a bay leaf if desired. Bake in a preheated oven until golden brown and soft – this takes about 30 minutes at 180°C. You don’t need to use a lot of oil, but the oil in which the garlic bakes is infused with delicious flavour and is extremely versatile. Keep it for salad dressings and stir-fries.
How to use the garlic butter: Select two good quality sirloin steaks without too much fat and rub the meat with the olive oil, sea salt and pepper. Braai over hot coals and/or flames until you get a lovely golden-brown crust on the outside and the steaks are cooked to your liking. (Or cook them on a very hot griddle pan.) Allow the meat to rest for about 10 minutes, then cut into 1cm-thick slices. Arrange the meat on a warmed platter on top of a bed of steamed green beans and top with a slice of herb butter. Work quickly as it’s important that the food is hot and the butter melts slowly over the meat and beans. Serve immediately.
There are many winning combinations with spuds, but my favourite will always be potatoes baked to golden-brown perfection with a sprinkling of Parmesan cheese, a dollop of butter and a spoonful of cream – heaven in every mouthful.