Beef with Thyme and Oregano Butter From the kitchen of Martin James – Copenhagen, Denmark 1kg (2 pound) piece rump steak 1 tablespoon olive oil Freshly cracked black peppercorns Salt Thyme and Oregano Butter 100g (4 ounces) soft butter 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh oregano 1 small clove garlic, crushed 2 teaspoons lemon juice Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue, pan-fry or grill steaks until cooked as desired. Serve with slices of thyme and oregano butter. Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoon until well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold one side of the paper over roll, then, with a ruler, push against the butter so that the mixture forms a smooth log. Roll the butter in the grease-proof paper, refrigerate. Serves 6. Thyme and Oregano Butter can be made a day ahead. Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.