• 6 oz of butter at room temperature (softened) 
• 8 oz  Truffle , rind removed and interior crumbled into small pieces.  
• 1 tbsp  sage leaves finely minced  
• 1/4 tsp Worcestershire
• 3/4 tsp coarse black pepper  

Directions

• In a bowl, cream the butter until smooth
• Fold in the cheese, Worcestershire sauce, sage and pepper
• Form into 1.5 inch roll and roll into parchment paper and twist the ends to close
• If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum)
• Cut a 1 ounce slice and place on top of hot steak.