{Sauce on the Side}

An extraordinarily good butter to rest your steak in this weekend

Just a quick one this morning. Straight down to business. No messing about.

Hello.

There were various odds and ends on the kitchen table yesterday as I warmed up the barbecue to cook a large, slender rump steak for me and Rosie. Half a pack of butter, a shallot, garlic, a jar of anchovies…

Then Rosie appeared from the garden with a fistful of the few herbs that weren’t trampled by escaped cows on Monday morning.

Now. Resting steak - or other fast cooked cuts of meat - in melted butter is a good thing to do. I don’t need to spell out why.

Infuse and enhance this butter and you create something between a sauce and a sort of basting juice that will make this one of the greatest steaks you’ve ever eaten. Which, last night, it was.

You will need: