Chalmar Farm kitchen | BILTONG STEAK BUTTER

BILTONG STEAK BUTTER

Serves 4-6 | 5 Mins | Easy
Quick and Easy

BILTONG STEAK BUTTER

© Copyright Chalmar Beef 2020

Flavoured butters (also known as Compound butters) can be made in advance and kept in the refrigerator to provide delicious instant steak toppings. Serve cool rather than chilled so that the butter can melt on contact with the meat.


What you’ll love:
Biltong steak butter takes 5 minutes to make.



Ingredients:

  • 150g butter, softened
  • 75g CHALMAR BEEF biltong dust
  • 5ml freshly squeezed lemon juice *
  • 2,5ml grated lemon zest
  • Freshly ground pepper

METHOD

Beat the butter with a wooden spoon until light and smooth, gradually work in the lemon juice. Add the Chalmar Beef biltong dust and lemon zest and beat thoroughly. Season with a little black pepper.

Spoon the flavoured butter into a piece of baking parchment and shape it into a rectangle. Roll up the paper into a sausage shape and twist the ends like a Christmas cracker, then chill until firm. Remove from the refrigerator 20-30 minutes before serving.

To serve: Cut into thin slices and place 1-2 slices on each steak.

*Available from Chalmar Farm Kitchen


Flavoured butters (also known as Compound butters) can be made in advance and kept in the refrigerator to provide delicious instant steak toppings. Serve cool rather than chilled so that the butter can melt on contact with the meat.


What you’ll love:
Biltong steak butter takes 5 minutes to make.

Ingredients:

  • 150g butter, softened
  • 75g CHALMAR BEEF biltong dust
  • 5ml freshly squeezed lemon juice *
  • 2,5ml grated lemon zest
  • Freshly ground pepper

METHOD

Beat the butter with a wooden spoon until light and smooth, gradually work in the lemon juice. Add the Chalmar Beef biltong dust and lemon zest and beat thoroughly. Season with a little black pepper.

Spoon the flavoured butter into a piece of baking parchment and shape it into a rectangle. Roll up the paper into a sausage shape and twist the ends like a Christmas cracker, then chill until firm. Remove from the refrigerator 20-30 minutes before serving.

To serve: Cut into thin slices and place 1-2 slices on each steak.

*Available from Chalmar Farm Kitchen