Serves 4

4 – 10 oz Highland steaks (sirloin, fillet, Ribeye, etc.)
2-3 slices of pancetta or bacon
8 tbsp. unsalted butter, softened
1 tbsp. chopped shallot
¼ tsp. chopped garlic
1 tsp. chopped parsley
The juice of one lemon (medium) & the zest of the lemon
Salt & fresh ground pepper

Cook the pancetta and save the drippings
After the pancetta is cooled chop it and mix with reserved pancetta drippings and butter.
Next, add the shallots, garlic, parsley, lemon juice and zest. Mix and season to taste, with salt and pepper.
Put the butter in the refrigerator until ready to use or place on plastic wrap and form a tube, to store in the refrigerator, until you are ready to use it. (The butter will keep in the freezer up to 3 months)

Prepare your favorite Highland steak and let rest for 6-7 minutes. Place a generous dollop ofthe butter on each steak and enjoy.