Mason’s Meats Rump Jerky Butter With Shallots & Anchovy

A perfect accompaniment to a beautiful grilled ribeye steak.

Sat Bains

Serves 4 People Prep: 10 minutes Cook: 2 minutes

Easy

This is a perfect accompaniment to a beautiful grilled Ribeye steak. The butter will keep up to 1 week in the fridge or freeze in portions of 75 grams. This is a great compound butter that can be used for all sorts of meats.

Ingredients

200g salted butter, at room temperature
10g freshly ground black pepper
10g sea salt
10g preserved anchovy fillets, chopped
10g chives, chopped
20g capers, chopped
1 pack Mason's Meats Rump Jerky, roughly chopped
Zest of ½ lemon
75g shallots, chopped

Method

1
Add all the ingredients to a large bowl and mix really well.
2
Shape into a cylinder in greaseproof paper and chill for at least one hour.
3
Add to your steak after the meat has rested and place under the grill for 1 to 2 minutes until the butter starts to melt.

Tip: Chill for at least an hour before slicing. Keeps a week in the fridge, or freeze in 75g portions.

Mason’s Meats Rump Jerky Butter With Shallots & Anchovy

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