Chanterelle and Truffle Butter for Steak

We love the butter made at Inglenook Dairy, just outside of Ballarat. It’s fresh, tasty, luscious, and so delicious. We love pimping the butter and adding different flavours to make it taste even better and putting it on top of a freshly grilled steak.

Makes 12 portions

• 1 log of Inglenook Dairy Butter

• 1 pack of dried chanterelles or porcini

• 2 teaspoons Farm Fresh Truffles Truffle Salt

Slice the butter into a medium bowl. Bring to room temperature. Add the dried fungus to a blender, spice grinder or clean coffee grinder and turn to powder. Add to the butter with the truffle salt. Mix well with a fork. Use a clean hand and make a rough log 12cm long. Use plastic wrap or baking paper to form a round log. Refrigerate. Slice into 1cm thick slices and place on top of the hot steak. It will keep for several weeks but will keep well as individually wrapped slices in the freezer for up to 6 months.