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Herby buttered steaks

Serves   2
Prep time: 15 mins
Cooking time: 20 mins

Spread the love this Valentine’s day with these impressive steaks in gleaming herbaceous butter. Serve with grilled courgettes, drizzled with lemon and topped with toasted almonds for a special dinner for two in under 35 minutes. 

herby buttered steaks




  • 2 beef rump steaks, room temperature  
  • 40g pure butter 
  • 1 clove garlic, sliced 
  • 2 sprigs of fresh herbs (we used rosemary and thyme)  
  • 2 courgettes, sliced 
  • Juice of half a lemon 
  • 3 tbsp sliced almonds, toasted 


  1. Bring a drizzle of oil to medium-high heat in a large frying pan. Pat the beef rump dry with a paper towel, then season generously with salt and pepper. Sear the beef for 1-2 minutes on each side or until browned.  
  2. Add the butter, garlic and herbs to the pan and allow the butter to melt. Cook the steaks for a further 2-3 minutes for medium-rare or until cooked to your liking, basting frequently with the melted butter. 
  3. Remove from the pan, cover loosely with foil and set aside to rest. Reserve the pan juices for serving. 
  4. Meanwhile, bring a large grill pan to medium-high heat. In a large bowl, toss the courgette with a drizzle of olive oil, salt and pepper. Cook the courgette, in batches, for 2-3 minutes on each side or until tender.   
  5. Drizzle the lemon juice over the courgettes and sprinkle over the toasted almonds. Serve alongside the grilled steaks and reserved pan juices.  


Top tip: Toss a cup of cooked couscous, a third cup of grilled corn kernels, a handful of chopped chives with the courgette before serving for a delicious meal. Salt and pepper to taste.