Beef steaks with chop house butter

Method

1. For the butter: gently cook the red onions and black pepper in the rapeseed oil for 1-2 minutes then remove from the heat and mix well with all of the other ingredients.

2. Roll the butter mixture in cling film or greaseproof into a 3cm cylinder and store in the fridge for at least 20 minutes to firm up.

3. For the beef: season the fillet and the porterhouse with a little salt and pepper. Brush the 2 cuts of beef with vegetable oil.

4. Heat a griddle pan until smoking, and cook the beef cuts for 3-4 minutes on each side (for medium rare), or until cooked to your liking.

5. Serve the grilled beef on the bone and the porterhouse with a knob of the Chop House butter.

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Ingredients

For the butter

2 red onions, peeled, halved and finely chopped
2 tsp coarsely ground black pepper
2 tbsp extra virgin Rapeseed oil
splash Red wine
1 tbsp chopped thyme leaves
1 tbsp freshly grated horseradish
500g Butter, at room temperature
1 tbsp Henderson's relish
2 tbsp HP sauce
1 tbsp Tewksbury Mustard
2 tsp Gentleman's relish

For the beef

1 x 350g Beef fillet, on the bone, heavily marbled
1 x 300g Porterhouse steaks, heavily marbled

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