Mustard & Beer Shallot Butter

Mustard & Beer Shallot Butter

  • Serves: Serves 4
  • Duration: 20 mins
  • Level: Easy

Top our grass-fed British steaks with a delicious butter.

Mustard & Beer Shallot Butter

INGREDIENTS

  • 250ml Amber ale (Malty)
  • 125g of diced Shallot
  • Splash of olive oil
  • 2 small cloves of garlic finely diced
  • Dash of Malt Vinegar
  • 250g - Softened Butter (unsalted)
  • 2 Heaped tsp - Malted Beer Shallot (cooked & cooled)
  • 2 Heaped tsp - Grain Mustard
  • 2 Heaped tsp - Chopped Chives
  • 2 - Pinch of sea salt

METHOD

  1. To make the malted shallot; add the 25g of butter to a preheated frying pan followed by a splash of olive oil, cook to a light nut brown. Add the diced shallot & garlic and cook gently to soften. Add the splash of malt vinegar then the ale, crank up the heat and bring to a simmer. Cook until the onions and garlic are tender, and all the liquor has reduced. Leave to cool completely.
  2. Soften the butter so you can fold in the other ingredients, mix well to incorporate fully. Spoon out in a rough line onto greaseproof paper laid over a few lengths of cling film, smooth out then roll tight into a cylinder shape and chill. Slice into approx 15-20g slices, melt over your rested steak when it is on your plate or use to baste the steak just before cooking is complete.

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

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