2 garlic cloves
¼ teaspoon (1 mL) salt
½ cup (125 mL) unsalted butter, softened
¼ cup (50 mL) chopped fresh Italian parsley
1 tablespoon (15 mL) chopped fresh rosemary and/or sage
2 tablespoons (30 mL) fresh-squeezed lemon juice
2 teaspoons (10 mL) Dijon mustard
Freshly ground black pepper
1 pound (500 g) beef grilling steak (tenderloin, strip loin, or rib eye), cut into ¼-inch (0.5 cm) thick strips
Herbed Butter can be made ahead and frozen. Any left over can be used later, stirring into mashed potatoes or steamed vegetables.
Chop garlic cloves coarsely. Using the side of a chef's knife, mash the garlic and salt together on a cutting board, using circular motions until it resembles a paste. Combine with all remaining ingredients, except beef.
Heat a non-stick skillet until sizzling hot, add a good portion of Herbed Butter and when melted, add beef strips. Sauté until browned, but still pink inside. Makes 4 servings.
Serving suggestions: In a second skillet, sauté vegetables, such as mushrooms, sweet pepper strips and tiny boiled potatoes in some more melted Herbed Butter. Melted Camembert or other soft cheeses and Dijon-flavoured mayonnaise can be used as dips.