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Steaks with Snail Butter

We know that the world is divided into escargot lovers and loathers, however, who doesn’t adore the divine garlicky butter that usually accompanies them?!? In this fabulous new recipe, said butter is used to top a grilled steak. YUM! You can make the compound butter in advance and keep in the fridge for a week or in the freezer for up to 3 months. We intend to use the butter in several ways — perhaps to top chicken or pasta. 

Steaks with Snail Butter

5 large garlic cloves
2 shallots, roughly chopped
medium bunch fresh chervil or tarragon leaves
large bunch fresh parsley leaves
2 tbs. Pernod (optional, replace with water if you prefer)
1 cup salted butter, at room temperature
2¼ tsp. white pepper
steaks of choice (we used New York Strip)

Mince the garlic using a fine garter — you are looking for a pulp. (A food processor wouldn’t get it fine enough.)

In a food processor, combine the garlic with the herbs and Pernod until you have a very finely chopped mixture.

Put the butter in a small bowl and beat until smooth with a wooden spoon, then use a whisk to whip air into the butter. It should be several shades lighter. Using the wooden spoon again, beat in the herb mixture and pepper. Put a sheet of cling film on the counter and tip the butter into the middle. Wrap into a sausage shape, then chill or freeze.

Prepare the steaks to your liking. Top with rounds of the butter and leave to rest for 4-5 minutes before serving.

 

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