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a delicious compound butter for steak topping
RRP
Posts: 26,455
I found a simple recipe over on Steamy Kitchen a while back and finally decided to try it. It's a compound butter to slice off in medallions to melt on a hot steak after plating. Pretty simple but terrific tasting. I have paraphrased the recipe
The ingredients are:
1 slice of bacon cooked and chopped into tiny pieces
1/2 cup butter (1 stick) soften to room temp
1/4 cup bleu cheese crumbled
piece of parchment paper
thoroughly mix the 3 ingredients by hand - I just whipped with a fork and then evenly spread the mixture onto the parchment paper and rolled tightly into a "log" then twisted the paper ends and refrigerated. To use merely unwrap and cut off medallions and let them melt on your sizzling steak - YUMMY!
The ingredients are:
1 slice of bacon cooked and chopped into tiny pieces
1/2 cup butter (1 stick) soften to room temp
1/4 cup bleu cheese crumbled
piece of parchment paper
thoroughly mix the 3 ingredients by hand - I just whipped with a fork and then evenly spread the mixture onto the parchment paper and rolled tightly into a "log" then twisted the paper ends and refrigerated. To use merely unwrap and cut off medallions and let them melt on your sizzling steak - YUMMY!
Re-gasketing the USA one yard at a time
Comments
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I have collected several recipes for compound butter, but have never made any. This one definitely sounds good.
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It's so simple but delicious - BTW the original recipe called for unsalted butter but since I salt our steaks using coarse Kosher salt I said what the heck!Re-gasketing the USA one yard at a time
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Bacon,butter and Blue Cheese.It's GOTTA be great!
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Cooking for my parents tomorrow. First try on dad? Mom is having kabobs.
Mike -
LOL - it is SO GOOD it's almost decadant! If we even have any left in the morning I'm going to use the rest in a kick butt omelet! :woohoo:Re-gasketing the USA one yard at a time
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LOL - that combo in this recipe is precisely what caught my attention! :woohoo: :woohoo:Re-gasketing the USA one yard at a time
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Looks like pa gets it on his ribeye. Thanks for the tip.
Mike -
Weird, I made a blue cheese/butter combo today for tomorrow's beef loin cook. My recipe also included 3/4 tsp of worchester and 3/4 tsp black pepper. Mixed them up today and placed in fridge so the flavors could have some time to get to know one another.
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I had toyed with adding a clove of finely chopped garlic, but didn't - I think that's the whole idea behind compound butter...add what YOU like!Re-gasketing the USA one yard at a time
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sounds yummy
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Thanks RRP, I'll give it a try. Tim
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Ron,
That sounds pretty dag'gon good. :ohmy:
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