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An old favourite!
Created in 1941 in Geneva to compliment a Sirloin steak. The recipe is a loosely kept secret. This version is a as close to the original as we can get.Cooking : Generally cook the steak separately , warm the butter slightly and add a dollop on top (it can also be added cold but may take a while to melt into yoyr steak properly). It can also be used as a rub on Chicken for a great result.