1 kg butter









60g tomato ketchup









25g Dijon mustard









25g capers (in brine)









125g brown eschalots









50g fresh curly parsley









50g fresh chives









5g dried marjoram









5g dried dill









5g fresh thyme, leaves only









10 leaves fresh French tarragon









Pinch ground rosemary









1 garlic clove, squashed then chopped very finely









8 anchovy fillets (rinsed)









1 tbs good brandy









1 tbs Madeira









1 tsp Worcestershire sauce









½ tsp sweet paprika









½ tsp curry powder (Keens)









Pinch cayenne









8 white peppercorns









juice 1 lemon









zest of ½ lemon









zest ¼ orange









12gm salt





















Method:









Mix all ingredients with the exception of butter in a glass bowl and leave









to marinate for 24 hours in a warm part of the kitchen (a slight









fermentation occurs). Purée the mixture in a blender and push through a









chinois. Foam the butter and mix with the purée. Cover and store in the









fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them.





















Keeps for several weeks.













































Upon service a round of frozen butter is placed on the cooked sirloin and put under a VERY hot salamander for just long enough to begin to brown the top of the butter (while the butter underneath stays cold).