Cooking Time: About 30 minutes active time, 1 hour passive time. Serves: 4-5 people
You will need:
Special Equipment:
- Grill or skillet
- Mixing bowl
- Zester or grater
Ingredients:
- 150 gm butter, at room temperature
- 3 tablespoons sun-dried tomatoes, finely chopped
- 3 tablespoons leek, finely chopped
- 2 cloves garlic, finely chopped
- 4 tablespoons parsley, finely chopped
- 1 tablespoon mustard
- Zest of two lemons
- Salt and pepper to taste
Recipe Instructions
- Prep Your Ingredients: Ensure all your ingredients are finely chopped and ready to go. This will make the mixing process smoother. For the lemon zest, use a zester or the small side of a grater to remove only the yellow part of the skin, avoiding the white pith, which can be bitter.
- Soften the Butter: If your butter isn't already at room temperature, you can soften it by leaving it out on the counter for a bit or by giving it a short burst in the microwave in 5-second intervals until it's soft but not melted.
- Mix the Herbs and Seasonings: In a medium bowl, combine the sun-dried tomatoes, chopped leek, chopped garlic, parsley, mustard, and lemon zest. Stir these ingredients together until they are well mixed.
- Combine with Butter: Add the softened butter to the bowl with your herb mixture. Season with salt and pepper to taste. Use a fork or an electric mixer on a low setting to blend everything together until it's well combined and the mixture is uniform.
- Taste and Adjust: Give your herb butter a taste and adjust the seasoning if necessary. Depending on your preference, you might want to add more salt, pepper, or even a squeeze of lemon juice for extra tanginess.
- Shape and Chill: Lay out a piece of plastic wrap or parchment paper on your counter. Scoop the herb butter mixture onto the center of the wrap. Use the wrap to shape the butter into a log or any shape you prefer. Twist the ends to seal it, then refrigerate for at least an hour to firm up.
- Serve or Store: Once chilled and firm, your herb butter is ready to serve. It can be sliced into rounds or spread as needed. Store any unused herb butter in the refrigerator for up to a week or freeze for longer storage.
- Prepare the Steak: Take your rump steak out of the refrigerator at least 30 minutes before you plan to cook it. This allows the steak to come to room temperature.
- Season the Steak: Lightly brush the steak with olive oil on both sides and season generously with salt and freshly ground black pepper.
- Once your pan is hot, add the steak. For a medium-rare finish, cook for about 3-4 minutes on each side. Adjust the time if you prefer your steak more or less done
- Serve with Herb Butter: Once rested, place the steak on a serving plate. Slice a piece of your chilled herb butter and place it on top of the hot steak. The heat from the steak will melt the butter, allowing its flavors to infuse into the meat.
Recipe Video
Enjoy the recipe reel by Sara El Refaie!
