Peppercorn, Mustard and Anchovy Steak Butter

Condiment

Peppercorn, Mustard and Anchovy Steak Butter

Mash the seasoning into softened butter, then chill it into a log or small portions. Add a slice to hot cooked steak just before serving.

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Yield
1 batch
Cuisine
French-inspired

Bring it to the table

Soften without melting

The butter should yield easily to a fork while still holding its shape. That makes the seasonings easier to distribute.

At the table

Use a small slice to finish a hot steak, or melt a little over cooked vegetables.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 oz unsalted butter — softened
  • 1 1/2 tsp green peppercorns — finely crushed
  • 1 1/2 tsp Dijon mustard
  • 1 1/2 tsp whole-grain mustard
  • 1/2 anchovy fillet — finely mashed
  • 3/4 tsp salt — or less to taste, especially with salted butter

A few useful notes.

One batch starts with 8 oz butter.

Anchovy means this butter is not vegetarian.

Use less salt if your butter is salted.

The cooking plan

How to make Peppercorn, Mustard and Anchovy Steak Butter.

  1. Crush the peppercorns and mash the anchovy finely. Stir both mustards, peppercorns and anchovy together.

  2. Beat or mash the softened butter into the seasoning until evenly mixed, scraping the bowl as needed. Taste a small amount and add salt gradually.

  3. Spoon onto parchment and shape into a log, or portion into small molds. Cover and refrigerate until firm.

  4. Slice or portion while cold. Add a small amount to hot cooked food just before serving; refrigerate the remaining butter.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Peppercorn, Mustard and Anchovy Steak Butter

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A compound butter with green peppercorns, two mustards and a little anchovy.
Print Recipe
Servings: 1 batch
Course: Condiment
Cuisine: French-inspired
Ingredients Instructions Notes

Ingredients
  

  • 8 oz unsalted butter softened
  •  
    1 ½ tsp green peppercorns finely crushed
  • 1 ½ tsp Dijon mustard
  •  
    1 ½ tsp whole-grain mustard
  •  
    ½ anchovy fillet finely mashed
  • ¾ tsp salt or less to taste, especially with salted butter

Instructions
 

  1. Crush the peppercorns and mash the anchovy finely. Stir both mustards, peppercorns and anchovy together.
  2. Beat or mash the softened butter into the seasoning until evenly mixed, scraping the bowl as needed. Taste a small amount and add salt gradually.
  3. Spoon onto parchment and shape into a log, or portion into small molds. Cover and refrigerate until firm.
  4. Slice or portion while cold. Add a small amount to hot cooked food just before serving; refrigerate the remaining butter.

Notes

One batch starts with 8 oz butter.
Anchovy means this butter is not vegetarian.
Use less salt if your butter is salted.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Can I use salted butter?

Yes, but reduce or omit the added salt and taste after mixing.

When should I add it to steak?

Place a small cold slice on the hot cooked steak just before serving.

Keep the good food going

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