Ingredients

Method

• 50 g caperberries
• 2 garlic, cloves
• 10 g parsley
• 10 g basil
• 10 g mint
• 1 T Dijon mustard
• 300 g butter, softened

Method

Ingredients

Finely chop 50 g caperberries, 2 cloves garlic, 10 g parsley, 10 g basil, 10 g mint and mix with 1T Dijon mustard.

Fold into 300 g softened butter and season. Mould into a cylindrical shape, wrap in clingwrap and chill to set.

Slice into rounds and serve with chargrilled steak (psst...learn how to cook steak perfectly here).