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A bold, umami-packed compound butter that melts luxuriously over a hot steak, basting it in flavour as it goes. Anchovies and garlic are worked into a smooth paste, creating a deep savoury backbone that doesn’t taste fishy — just rich, salty, and irresistible. Blended with the remaining ingredients until perfectly smooth, this butter delivers a punchy, steakhouse finish with every bite. Quenelled on top for a refined touch or rolled into a log for slicing, it’s a simple make-ahead upgrade that brings serious depth and indulgence to your cook.
Course: sauce
Cuisine: French
Keyword: butter, french, SAUCE, steak
Author: jacksmeatshack
Ingredients
  • 250 g unsalted butter
  • 1 tsp mild curry powder
  • ½ tsp Smoked Paprika
  • ½ tsp cayenne pepper
  • 2 tbsp Dijon mustard
  • 6 anchovies in olive oil
  • 4 clove/s garlic crushed
  • 2 small shallots finely chopped
  • ½ x 25g pack flat leaf parsley finely chopped
  • ¼ x 20g pack thyme leaves finely chopped
  • 1 lemon zest of all, juice of ½
Instructions
  1. Chop the anchovies into small pieces, add to a mixing bowl with the garlic and mash into a paste.
  2. Add all of the remaining ingredients to the anchovy paste and beat together until completely homogenous.
  3. Quenelle neatly to top your steak or alternatively scrape the butter into cellophane and roll it into a neat log and refrigerate or freeze.