In France, a common simple accompaniment to a grilled steak is a disc of butter and herbs, usually called beurre maître d'hotel. It's a lovely finishing touch to a steak, albeit a bit rich. But how can you not like melted butter and fresh herbs? Now that I have a flourishing herb garden, I decided to try my hand at my own mix of herbs and butter. Because I love strong flavours (and so do both my Critics) I decided to jazz up the usual mix of butter, parsley, lemon juice and pepper.
From my garden, I grabbed a small handful of each of the following herbs: lemon thyme, tarragon, soft oregano and a few leaves of basil. I chopped the herbs and stirred them into 40 grams of soft butter with one pressed clove of fresh garlic and a pinch of salt. It was heavenly on a steak. It was bliss on the accompanying baked potato. It was so good that I made another batch and smeared it over a Loué chicken. And then I used the remaining herb butter to fry up the liver and lungs of said bird for a tasty lunch, served with apple slices. It's garlicky, herby, buttery, rich and just the perfect finishing touch to just about any simple dish.
I think I'm in love.