Classic Grilled Steak With Rosemary Mustard Butter - cooking recipe

Ingredients

2 beef filet mignon steaks (or sirloin steaks)
2 ounces butter, softened (50 g)
1/4 teaspoon very finely chopped fresh rosemary
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon minced fresh garlic
fresh ground black pepper, to taste

Preparation

Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
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.
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).
Cook steaks to your liking, and let rest 2-3 minutes before serving.
Slice the butter into thick rounds, set one on top of each grilled steak and serve.
Great with jacket potatoes and a fresh garden salad.
Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.