Makes 500g (1 lb, 2 oz).
Serve with our Rib-Eye recipe.
Ingredients 20
500 g butter, softened
30 g tomato sauce (ketchup)
15 g Dijon mustard
15 g capers, rinsed and squeezed dry
1 golden shallot, large, finely diced
25 g flat-leaf parsley (italian parsley), finely chopped
25 g chives, snipped
Pinch dried marjoram
5 g thyme leaves
5 g tarragon leaves, finely chopped
1 garlic clove, very finely chopped
4 anchovy fillets, finely chopped
1 tbsp brandy
1 tbsp Madeira
1 tbsp Worcestershire sauce
1⁄2 tsp paprika
8 white peppercorns, ground
1⁄2 lemon, zest and juice
1⁄4 orange, zested
2 tsp salt
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Method 2
Add the , , , , , , , , , , , , , , , , ground , , , and to the bowl of a stand mixer fitted with the paddle attachment and mix on a medium speed for about 5 minutes, scraping the side of the bowl with a spatula, until fully incorporated.
Turn out onto a large sheet of baking paper and roll into a log. Twist the ends to close and refrigerate until set, about 2–3 hours.
Meatsmith's tips
Store any excess butter in the freezer for another day.
