Saveur

Photo: James Baigrie

This butter mixture is delicious on top of freshly grilled or pan-fried steaks. If you don't want to shape the butter into a log, simply spoon some of it on top of each steak.

8 tbsp. softened butter
Leaves from 1 bunch tarragon, chopped
1 1⁄2 tsp. dijon mustard
Freshly ground black pepper

1. Combine butter, tarragon, mustard, and pepper to taste in a bowl and set aside, or roll into a log on a piece of plastic wrap, cover and refrigerate until hard. If you want to have extra butter on hand, you can wrap it tightly in plastic and freeze up to 3 months.

This article was first published in Saveur in Issue #59