Containing deeply caramelised shallots, portobello mushrooms and a hint of truffle oil, this rich compound butter lends a luxurious finish to fillet steak.
Prep time: 1 hour, 15 mins plus chilling
Ingredients:
– 200g butter, softened
– 2 shallots, thinly sliced
– 1 Tbsp butter
– 1 tsp white sugar
– 3 medium portobello mushrooms, thinly sliced
– 1 Tbsp fresh thyme, finely chopped
– 1 tsp truffle-infused olive oil
– 2ml truffle-infused salt
– Black pepper
Method:
Place the sliced shallots into a cold pan and add the tablespoon of butter. Slowly heat the pan and sauté the shallots over low heat until they are soft and translucent. Add the sugar and caramelise them to a light golden brown before removing and setting aside to cool to room temperature. Once cooled, finely chop the shallots
Dry fry the mushrooms over medium heat to release any liquid. Once soft and lightly browned, remove from the heat and leave to cool to room temperature. Pat the mushrooms dry with paper towel before finely chopping.
Add the shallots, mushrooms, thyme and truffle oil to the butter and combine. Season to taste with the truffle salt and black pepper.
Spoon the butter over a piece of baking paper and roll into a sausage shape. Refrigerate until firm and slice over fillet steak hot from the braai.
