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Sacré Boeuf (Mustard Butter)

Posted On November 27th, 2013 Author Lia Rinaldo

Sacré Boeuf
Serves 2, from an original Maille recipe clipped from a cooking magazine a million years ago...

2 sirloin steaks
50g soft butter
2 tbsp finely chopped parsley
2 tsp Maille wholegrain mustard
Pinch of cayenne pepper, or in my case, the beloved Merquén spice brought home from Chile

1. Mix ingredients in a bowl. Turn out onto a sheet of greaseproof paper and roll into a sausage shape. Chill, remove from paper and slice just before serving on steak.
2. Barbeque steak to your liking and leave to rest before adding this deluxe butter.

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