For the Valentine's day meal I made some Tabasco Butter to go with the veal rib cutlet. I love Tabasco sauce so I thought this would be a great spiced up version instead of Cafe de Paris butter. I got this from Ross Dobson's Grillhouse cookbook and made slight changes.
125g unsalted butter, softened to room temperature
1/2 tsp Tabasco sauce
1 small glove garlic crushed
1 1/2 tbsp chopped flat leaf parsley
Combine all the ingredients with a pinch of sea salt then lay a sheet of cling film and spoon the mixture down the centre and roll up to make a log. Chill in the fridge.