Grilled beef with snail butter and horseradish

Imprimer ma sélection

Preparation

Open the can of snails. Discard the water and rinse snails well. Dry the snails on absorbent paper towels and set them aside.

In a food processor, mix the room temperature butter, garlic, horseradish and parsley leaves together until smooth. Season adequately with salt and pepper.

Coarsely break up the snails and add them to the butter. Eliminate the larger pieces by shortly running the food processor, without, however, puréeing the snails.

Lay 40 cm of cling wrap flat on the counter. With a spatula, remove the snail butter from the food processor and quickly shape it into a cylinder on the cling wrap.

Roll up and seal the cling wrap as you would a maki roll. Twist both ends of the cling wrap to remove any air trapped inside and tie the ends into knots. Refrigerate until ready to use.

Season steaks with salt and pepper. Brush them with olive oil and grill them on a very hot barbecue for about 2 minutes per side. Let the steaks rest for about 5 minutes. Reheat them before serving.

In the meantime, cut the snail butter into 1 cm thick slices. Remove the cling wrap from each individual slice of butter.

Plate each steak nice and flat on a dish, topped with a piece of cold snail butter. The butter will melt and blend with the juices from the barbecued meat. The resulting sauce will be divine! Garnish with some freshly ground black pepper and fleur de sel.

Tip: The best side dish for your steak is a lovely oven-baked potato.

Barbecue option if desired.

Source : Martin Juneau