Valentine's Day: Steak with Pink Peppercorn, Rosemary and Lemon Butter

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Valentine's Day: Steak with Pink Peppercorn, Rosemary and Lemon Butter

2 well-matured rump or sirloin steaks

2 T (30 ml) olive oil

salt and milled black pepper

For the flavoured butter:

4 T (60 ml) softened butter

12 fresh rosemary needles

1½ tsp (7.5 ml) pink peppercorns

1½ tsp (7.5 ml) finely grated fresh lemon zest

First make the butter. Put a few chips of ice on a small plate, and place it in the freezer. Finely chop or snip the rosemary needles and gently crush the peppercorns using a mortar and pestle, or a rolling pin. Don't pound them too hard, or they'll turn to a paste.

Stir the rosemary, crushed peppercorns and fresh lemon zest into the butter, and mix well. Season, to taste, with salt and black pepper. Take the plate with the ice out of the freezer and push the ice chips to one side. Place the heart-shaped cutter on the plate, and fill with the flavoured butter. Smooth the top and place back in the freezer for 10 minutes, or until firm.

Push the heart-shaped butter pat out of the mould and set to one side of the plate. Repeat the process to make a second heart-shaped butter piece. Reserve the remaining butter.

Heat the oil in a frying pan over a high heat. When the oil is very hot, and shimmering, add the steaks and cook on one side until nicely browned and caramelised (see my notes, above). Flip the steaks over. Add any remaining flavoured butter to the pan, and, using a spoon, baste the steaks every twenty seconds. When 

the steaks are done to your liking, remove them from the pan and place on a plate to rest for 4-5 minutes.

Slide the steaks onto plates and top each one with a pat of flavoured butter. Serve immediately with green salad and a baked potato.