John Myers
Steak with Mediterranean Vegetables and Herb Butter
The perfect steak with mediterranean vegetables and herb butter recipe with a picture and simple step-by-step instructions.
- 4 Steaks
- 250 g Butter
- Chives
- Parsely
- Cress
- Basil
- Salt
- Pepper
- Olive oil
- 1 Fennel and tomato
- 1 Aubergine
- 1 Zucchini
- 6 piece Mushrooms
- 2 Carrots
- 1 Splash Balsamic bianco
- Herbal butter: Finely chop the chives, parsley, cress and basil and then fold in the butter, season with salt and pepper (is deliberately made without garlic), cut the vegetables into bite-sized pieces and mix with the olive oil. Salt, pepper and add smaller sections of the herb butter. Cook at 180 degrees top and bottom heat for a good 25 minutes, stir several times. Turn the oven down to 100 degrees and cook the seared steaks up to a core temperature of 55 degrees. At this point I left the vegetables in the oven to keep them warm. Refine the vegetables with balsamic vinegar and add fresh basil. Tip: Buy the steaks a little thicker and tie them with kitchen twine. This means they can be seared very well and can be cooked through in the oven.
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