If you've never had flavoured butter on a good piece of steak, you do not know yet the definitive meaning of the word 'sexual'.
Good chefs finish everything with butter (deglazing sauce with fat; because we're paid to make it taste good, not keep your waistline) - the fat in the butter coats your tongue with that silky film of flavour that lingers. Just imagine, a beautifully marbled rib eye on the bone, a flavoured high fat content butter mixed with garlic, worcestershire, anchovies, parsley and brandy left to cover, like a silk blanket over your steak...
...the first bite; a burst of iron-rich red meat - then, overtones of booze, salt, sour just embrace your mouth with a sensuality you can barely describe.
This butter is not limited to meat - coat it with blanched green vegetables, or spread it on bread!
The casual name for this butter is 'Cafe de Paris'. You see it in restaurants; but I personally think it should be stocked in every home's freezer because of its versatility.
Cafe De Paris
250g Butter (I personally like Gingar brand, but any high fat content butter will do)
10 grey anchovy fillets
1 clove garlic, minced
1 bunch of flat leaf parsley, finely chopped
1 sprig of thyme, finely chopped
1/2 tsp of Worcestershire sauce
pinch of sea salt
white pepper to taste
Leave the butter out to soften; if it's in the middle of winter you can put it in the microwave, diced up into 1cm cubes, 10 seconds at a time on high.
In a big mixing bowl, mix all the ingredients with a masher or a whisk until combined well - almost creamed.
In 100g lots, wrap the mix in glad wrap, and leave in the fridge for at least 3 hours.
NB: I know there are a lot of recipes for this butter out there; but I think less is more - I like to taste all the flavours that are in that butter; especially if you are having a really nice piece of steak - appreciate good produce.