Compound Butters for Sautéed Steak
enough for 4 steaks
NOTE: You can double or triple any of these recipes and store
extra butter in the freezer. If making a large batch of compound
butter, use a standing mixer to combine the ingredients
evenly.
Rosemary-Parmesan Butter
4 tablespoons unsalted butter, softened
3 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1 small garlic clove, minced
1/8 teaspoon hot red pepper flakes
1/8 teaspoon salt
Roquefort Butter
4 tablespoons unsalted butter, softened
3 tablespoons crumbled Roquefort cheese
2 teaspoons minced fresh sage leaves
1 teaspoon minced fresh parsley leaves
1 medium shallot, minced
2 teaspoons port
Pinch ground black pepper1/8 teaspoon salt
Tapenade Butter
4 tablespoons unsalted butter, softened
1 teaspoon minced fresh thyme leaves
1 small garlic clove, minced (about 1 teaspoon)
1/8 teaspoon finely grated orange zest
1/2 anchovy fillet, minced
10 pitted and finely chopped oil-cured black olives (about 2 tablespoons)
11/2 teaspoons brandy
Pinch ground black pepper1/8 teaspoon salt
INSTRUCTIONS:
1. Beat butter with large fork until light and fluffy. Add remaining ingredients and mix to combine.
2. As shown in figure 16, roll butter into a log about 3 inches long and 11/2 inches in diameter. Refrigerate until firm, at least 2 hours and up to 3 days. (Butter can be frozen for 2 months. When ready to use, let soften just until butter can be cut, about 15 minutes.)
3. To use, remove compound butter from refrigerator and slice into 4 pieces just before sautéing steaks. Place one piece on each steak just as it comes out of the pan (see figure 17). Let rest for 2 minutes and serve immediately.