Compound butter for grilled scotch fillet

Name: Compound butter for grilled scotch fillet
Cook time: 1 h 30 min
Ingredients: 3 garlic heads; 250g butter, softened; 30g flat leaf parsley leaves, chopped; 1 ½ tbsp smoked sea salt; ¼ tsp cayenne pepper; 20g Dijon mustard; Juice of 1 lemon; Serves 6-8

Jeremy and Jane Strode

October 19, 2011

Compound butter for grilled scotch filletMarco Del Grande

Time:1-2 hours

Once made, compound butter can be kept sliced in the freezer for months. Allow slices to come to room temperature before placing on top of grilled meat.

Ingredients

3 garlic heads
250g butter, softened
30g flat leaf parsley leaves, chopped
1 ½ tbsp smoked sea salt
¼ tsp cayenne pepper
20g Dijon mustard
Juice of 1 lemon
Serves 6-8

Method

To make roast garlic puree, pre-heat oven to 160C. Wrap garlic heads well in foil and bake until soft, about 90 minutes. While still warm, squeeze garlic from skins and pass through a sieve or vegetable mouli. This should make 30 grams of puree. Place puree with remaining ingredients in a food processor and blend well. Place on a large piece of cling film and form into a log shape. Roll up, twisting the ends and allow to set hard in the fridge.
Cut into slices and serve on top of grilled scotch fillet.
Tip: Covered with a little vegetable oil in a well-sealed container, garlic puree will keep for up to four weeks in the fridge.