Yield: 2 Servings
- 2 ts chervil — minced
- 1 2 6-8 oz each sirloin steak : salt and pepper
- 6 TB unsalted butter — softened
- 2 ts parsley — minced
- 2 shallots — minced
Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is
cooking, mix–over very low fire in a small pan, with a fork–the butter with the chopped
herbs and shallot until creamy.
Just before serving, place half the butter on two hot serving plates. Place the cooked
steaks on top and the rest of the butter on the top of the steaks.
Serve very hot.