Flavoured Butters

Method

1. For each butter, mix the 150g butter with the other ingredients, season well and chill for 20 minutes. When a little firmer, put on cling film and roll up into a long cylinder. Roll tightly in more cling film and chill until firm, then slice off discs as needed. To help the butter melt onto the steak, flash it under the grill or give it a blast with a chef’s blow torch.