Anchovy butter

[epicuric]

Ingredients

100g lightly unsalted butter, softened
2 anchovy fillets, chopped finely
1 tsp chopped fresh parsley
Ground black pepper.

Method

Combine all of the ingredients in a bowl. Empty out onto a piece of cling film then roll into a sausage, twisting the ends to compress. Chill in a refrigerator for at least two hours. Slice, and serve on top of either steak or fish.

 

[Morning Glory]

I'm on the same track - as you will see shortly!

 

[The Late Night Gourmet]

When I saw the image, I immediately thought of how it would make a great topper for a steak. Nice.