Makes enough for 4 to 6 steaks
INGREDIENTS
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- 1 anchovy fillet, minced
- 1 teaspoon finely grated lemon zest
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 tablespoons (1 stick) butter, softened
PREPARATION
- In a small bowl, combine the parsley, mustard, Worcestershire, anchovy, lemon zest, cheese, garlic, salt, and pepper.
- Cut up the butter and stir it into the herb mixture until well blended.
- Spread a 12-×-18-inch sheet of plastic wrap on a work surface and scrape the butter onto the plastic wrap. Shape and roll the mixture into a log 1½ to 2 inches in diameter.
- Seal the log in the plastic and refrigerate until firm, at least 1 hour, or until ready to use.
- Any leftover butter can be rewrapped and refrigerated for up to 1 week or frozen for up to 2 months.
