Herb butters are so quick to make and are great to have in the freezer –fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
Pre-heat the oven to 200C/400F/ Gas Mark 6.
Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavour it. Chop up the rosemary leaves and press on to the beef on both sides. Cover and allow to stand for ½ hour until it is at room temperature. ( Beef tastes better if cooked at room temperature.)
Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then squeeze with the softened butter, mixing to flavour all of it. Put it back into the butter paper, roll into a sausage shape, and chill.
Cook the potatoes in boiling, salted water for about 10-15 minutes. Drain, then toss in the colander to chuff up.
To cook the beef and serve:
Drizzle some oil over the beef and pat on to both sides. Heat a frying pan suitable for the oven, and cook the beef for one minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
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©Jamie Oliver 2002