Classic Grilled Steak With Rosemary Mustard Butter

• 2 beef filet mignon steaks (or sirloin steaks)
• 2 ounces butter, softened (50 g)
• 1/4 teaspoon very finely chopped fresh rosemary
• 2 teaspoons whole-grain Dijon mustard
• 1/4 teaspoon minced fresh garlic
• fresh ground black pepper, to taste

1. Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
2. Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
3. Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
4. Cook steaks to your liking, and let rest 2-3 minutes before serving.
5. Slice the butter into thick rounds, set one on top of each grilled steak and serve.
6. Great with jacket potatoes and a fresh garden salad.
7. Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.

beef filet, butter, fresh rosemary, wholegrain, fresh garlic, fresh ground black pepper

Taken from www.food.com/recipe/classic-grilled-steak-with-rosemary-mustard-butter-372581 (may not work)