Page 59 - YC Cooking School

7. Drizzle with olive oil and balsamic vinegar and serve alongside the steak.

For the red wine and thyme butter

1. Place the red wine, onion and garlic into a saucepan.
2. Reduce until the liquid is almost completely gone.
3. Remove the mixture from the saucepan, place in a bowl and allow to cool.
4. Once cooled, season with fresh thyme, salt and pepper.
5. Add the butter and beat well with a wooden spoon until light and creamy.
6. Place a long layer of cling film onto a clean work surface and spoon out the butter

along the centre.
7. Neatly roll into a cigar shape and refrigerate until firm.

© Recipe copyright of Peter Goffe-Wood

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