Parsley usually plays only a small, if vital, role in this French compound butter also flavored with lemon. But this version has lots of extra parsley, that, as the butter melts into the seared steak, and seeps down into the grains of the meat, brings that grassy freshness into every stubborn cranny. It also works gorgeously on grilled swordfish or giant prawns. Make extra and stash it in the freezer for culinary emergencies.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.
- Yield:makes 4 servings
- Active time: 5 minutes
- Total time:1 hour, including chilling time
- 4 tablespoons good unsalted butter, room temperature
- 2 tablespoons finely chopped flat leaf parsley
- 1 teaspoon lemon juice
- Good sea salt
- Freshly cracked black pepper
In a small bowl, mash everything together thoroughly. Then, take a small ice cream scoop and place four perfect balls of butter onto a small plate. Refrigerate for one hour.
If you want to make a steak like the one pictured, buy 4 half-pound bone-in sirloins, and trim some of the excess fat. Rub them all over with olive or vegetable oil, and season with salt and pepper. Heat a large pan over medium-high heat until very hot. Sear the steaks about 3 minutes on each side. Place a ball of beurre maître d' on each steak as it rests. I like to slice the steaks, and serve them with the warm butter dripping down around them.