Beef steaks with chop house butter

Mark Hix cooks up a simple beef dish that's perfect with a creamy butter flavoured with herbs, relish and mustard
By Mark Hix
Beef steaks with chop house butter
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus 20 chilling
  • Effort: easy


For the butter

  • 2 red onions, peeled, halved and finely chopped
  • 2 tsp coarsely ground black pepper
  • 2 tbsp extra virgin rapeseed oil
  • splashes red wine
  • 1 tbsp chopped thyme, leaves only
  • 1 tbsp freshly grated horseradish
  • 500 g butter, at room temperature
  • 1 tbsp Henderson's relishes
  • 2 tbsp HP sauce
  • 1 tbsp Tewksbury mustard
  • 2 tsp Gentleman's relishes

For the beef

  • 1 x 350 g beef fillet, on the bone, heavily marbled
  • 1 x 300 g Porterhouse steaks, heavily marbled


1. For the butter: gently cook the red onions and black pepper in the rapeseed oil for 1-2 minutes then remove from the heat and mix well with all of the other ingredients.

2. Roll the butter mixture in cling film or greaseproof into a 3cm cylinder and store in the fridge for at least 20 minutes to firm up.

3. For the beef: season the fillet and the porterhouse with a little salt and pepper. Brush the 2 cuts of beef with vegetable oil.

4. Heat a griddle pan until smoking, and cook the beef cuts for 3-4 minutes on each side (for medium rare), or until cooked to your liking.

5. Serve the grilled beef on the bone and the porterhouse with a knob of the Chop House butter.

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