Beurre Maître D'Hôtel Recipe

Kerry Saretsky

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.

Recipe Details

Beurre Maître D'Hôtel Recipe

Active 5 mins
Total 60 mins
Serves 4 servings


  • 4 tablespoons good unsalted butter, room temperature

  • 2 tablespoons finely chopped flat leaf parsley

  • 1 teaspoon lemon juice

  • Good sea salt

  • 1 tsp, ground black pepper


  1. 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.

  2. 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.

This Recipe Appears In

Nutrition Facts (per serving)
103 Calories
12g Fat
0g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 103
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 31mg 10%
Sodium 102mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 4mg 18%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)