Garlic Rosemary Butter Seared 8oz Sirloin Steak, Cooked Medium Rare, Serve with 4oz Pork Medallions. Triple Cheese & Parsley Butter, Mashed Potato Cheddar Bake. Beef Dripping Yorkshire Puddings.

Garlic Rosemary Butter Seared 8oz Sirloin Steak, Cooked Medium Rare, Serve with 4oz Pork Medallions.

Triple Cheese & Parsley Butter, Mashed Potato Cheddar Bake.

Beef Dripping Yorkshire Puddings.

Tenderstem Broccoli, Garden Peas & Carrots.

Dipping Steak Gravy.

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Directions for the Steak.

Make a compound butter using 150g salted butter add 1 tablespoon of minced garlic 1 tablespoon chopped parsley, and 1 tspn of dried rosemary, and as much cracked black pepper as you like.

Mix well in a bowl form into a long on a piece of cling film and roll up tightly.

place in the fridge until ready for use.

now season your Steak on both sides, add your steak to a hot griddle pan, sear your steak on both sides for 3 minute's to add flavour and colour, this time should work well for a medium rare 8oz Steak.

remove from the pan and rest on a chopping board, for 1 minute.

Now cut off a generous slice from your compound butter add to the top of your Steak just before serving.

It's simple and delicious.

Happy Cooking Folks