Herb butter for scotch fillet
- 250g butter, soft
- 1 clove garlic, finely chopped
- 1/3 cup chives, finely chopped
- 1/3 cup parsley, finely chopped
- 2 tbsp tarragon, finely chopped
- 1 tsp lemon juice
- Salt
- Freshly ground white pepper
Herb butter is a classic through and through and it's handy to have in the fridge to flavour meats, poultry and seafood. It also freezes very well.
Method
Combine all ingredients in a bowl. Shape into a log and wrap tightly in cling film or foil. Allow to set hard in the fridge. Cut into 1cm slices and serve on top of grilled steaks.
Makes about 300g
