Seared Striploin with Whiskey-Sage Compound Butter and Caper Berries


Compound butter is old school French cooking at its best. Butter and steak are a match made in heaven and are always a crowd-pleaser. With whiskey, maple and mustard, this Canadian take on a classic showcases the great flavours of Ontario beef.

Serves or Makes: 10 entrées
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (+ 65 minutes chilling time)


Whiskey-Sage Compound Butter

1/4 cup (60 mL) Canadian whiskey (2 oz/60 g)

2 tbsp. (30 mL) Packed finely chopped fresh sage (4 g)

4 tsp. (20 mL) Grainy mustard (20 g)

1 tsp. (5 mL) Finely chopped fresh rosemary (2 g)

4 tsp. (20 mL) Grainy mustard (20 g)

2 Cloves garlic, minced (5 g)

1/2 lb (250 g) Unsalted butter, at room temperature

1/2 tsp (2 mL) Each salt and pepper (4 g each)

Assembly for each steak:

1 Carve™ Premium Ontario Beef Striploin (14 oz./400 g)

1/4 tbsp. (1 mL) Each salt and pepper (2 g each)

4 tsp. (20 mL) Unsalted butter (20 g)

2 tbsp. (30 mL) Drained caper berries (about 5)

4 tsp. (20 mL) Julienned shallots (20 g)

2 tbsp. (30 mL) Maple syrup (1 oz./30 g)

Sides, as per service


  1. Whiskey Sage Compound Butter: Stir together whiskey, sage, mustard, rosemary and garlic; freeze for 5 minutes. In stand mixer fitted with whisk attachment, whip butter until smooth. Add chilled whiskey mixture, salt and pepper; whip just until combined. Mound compound butter in centre of large piece of plastic wrap; using rubber spatula, form butter into log shape. Roll up butter tightly in plastic wrap, twisting ends to seal. Refrigerate for at least 1 hour or until firm.

  1. Remove plastic and slice butter into ten 3/4-inch (2 cm) coins. Store in airtight container in refrigerator for 3 to 5 days.

  2. Assembly for Each Steak: Preheat oven to 375°F (190°C). For each serving, remove 1 Whiskey-Sage Compound Butter coin from refrigerator. Pat steak dry and season with salt and pepper. Heat 8-inch (20 cm) cast iron skillet over medium-high heat; sear steak for about 3 minutes or until bottom is browned. Flip steak and place butter on top; transfer pan to oven. Cook, basting once, for 8 to 10 minutes or until desired doneness. Transfer steak to rack; let stand for 5 minutes before serving.

  3. Meanwhile, set skillet over medium heat; add caper berries and shallots. Cook for 2 to 3 minutes or until shallots are softened. Stir in maple syrup; cook for 1 minute.

  4. Place steak on serving plate; top with 1 Whiskey-Sage Compound Butter coin. Drizzle skillet sauce over top. Serve with sides.


  • Compound butter can also be frozen for up to 1 month.

  • Serve with seasonal vegetables, such as asparagus, Brussels sprouts, green beans, mushrooms or roasted grape tomatoes.

  • Steaks can also be cooked sous-vide, then pan-seared to finish.

Nutrition Facts

Per 1 steak with 1 butter coin

Calories 1210
Fat 110 g
Saturated Fat 45 g
Trans Fat 1 g
Cholesterol 310 mg
Sodium 1050 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 0 g
Protein 48 g