• Sauce

Prep Time

20 minutes

Cooking Time

90 minutes


300g unsalted butter, softened
1 Tbs roasted garlic*
Olive Oil
1 Tbs Course salt
1 tsp shallots, finely chopped
1 tsp each of fresh rosemary, sage and parsley, finely chopped
A pinch of black pepper


-- Roasted garlic
Heat the oven to 200°C.
Use your fingers to peel away all the loose, papery, outer layers around the head of garlic.
Leave the head itself intact with all the cloves connected.
Trim 1cm off the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle 1 to 2 teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.
Wrap the garlic in foil and roast in the oven for 40 minutes.
Let the garlic cool slightly, and then press on the bottom of a clove to push it out of its skin.
To the softened butter, add the roasted garlic, salt, shallots, herbs and black pepper.
Using plastic wrap roll butter into a log shape about 3cm in diameter.
Refrigerate for 2 hours or until butter is solid.
When your steaks are ready, slice the butter into ½cm rounds and place one on each steak while it rests.
As the juices are reabsorbed into the steak, the butter will slowly melt over the top.