Steak Frites Herb Butter

Riad Nasr and Lee Hanson, chefs at New York City's Balthazar and Pastis restaurants, top their steak with this herb butter for an aromatic flavor.

  • Yield: Makes 1 cup


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon finely chopped fresh chervil
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely chopped fresh thyme
  • 2 cloves garlic, finely chopped
  • 2 medium shallots, finely chopped
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon coarse salt


  1. In a medium bowl, combine butter, chervil, tarragon, chives, parsley, thyme, garlic, shallots, pepper, and salt. Mix until thoroughly combined.

  2. Transfer butter mixture to a piece of plastic wrap. Roll up to form a cylinder, twisting ends of plastic wrap to seal. Refrigerate until firm, at least 1 hour and up to 1 week.


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