Turkey Steak with Bergader BLU Barbeque Butter
- 4 turkey breast steaks à 200 g
- 1 tablespoon oil mild
- chilli salt
- 80 g soft butter
- 80 g soft Bergader BLU (room temperature)
- 1 tablespoon freshly chopped herbs (parsely, chervil, basil, dill)
- 1 pinch orange rind
- mild chilli salt
- black mill pepper
To make the barbeque butter, stir the soft butter and soft cheese together until creamy using hand-held blender beaters. Sprinkle in the herbs, grate in a small amount of orange peel and season with chilli salt and black pepper. Give the mixture a final stir, arrange in a roll shape using baking paper and refrigerate for ½-1 hour. Once ready, unroll the baking paper and cut the butter into slices.
To make the turkey steaks, pre-heat the oven to 100°C and place an oven rack onto the middle shelf with a tray underneath to catch drips. Heat a pan over a medium flame, brush with oil, and brown the steaks on all sides. Place the steaks on the oven rack and cook for approx. 25 minutes. Season with chilli salt and add 1-2 slices of Bergader BLU BBQ butter to each steak.