Steaks with cherry butter

Ingredients

• 2 beef steaks, 200 g each
• ghee
• 1 st. l. assorted peppercorns
• salt
• 75 g butter
• 50 g cherries
• 1 h. l. Sahara
• 2 tsp lemon juice
• zest of half a lemon

Cooking

Step 1

For the cherry oil, soften it in the microwave (50% power). Beat the butter, adding the rest of the ingredients in small portions. Spread on parchment with a layer of 1.5 cm and place in the freezer for at least 40 minutes.

Step 2

For steaks, crush peppercorns in a mortar. Lubricate the steaks with oil, roll in pepper, pressing it into the meat. Cover and leave to fry.

Step 3

Place the steaks in an oiled, preheated grill pan, cook over medium heat until golden brown, 2 minutes. Turn over and fry for 1.5 minutes. Get meat with blood. If you want to brown it, cook for another 2-4 minutes. Remove the pan from the heat, cover with foil and leave for 5 minutes.

Step 4

Use cookie cutters to cut out hearts from the frozen butter (1 large or 2-3 small hearts per serving). Salt the meat, put oil on it and serve.