Compound butters are great additions to steaks and can be flavoured in all sorts of manner. Although this version uses parsley, tarragon and thyme, you can substitute any herbs you like, or even add cheeses. The varieties are endless and it freezes well for later usage.
Fresh Herb Compound ButterJune 17, 2013 Print
Recipe courtesy of Kim Steele from East Coast Bistro in Saint John, N.B.
- 1 lb (454 g) butter, at room temperature
- 3 shallots, finely chopped
- 1/2 cup (125 ml) white wine
- 1/4 cup (60 ml) chopped chives
- 1/4 cup (60 ml) finely chopped parsley
- 1/4 cup (60 ml) finely chopped tarragon
- 2 Tbsp (30 ml) finely chopped thyme
- In a small pot, combine the shallots and white wine. Bring to a simmer and reduce until the total volume is 2 Tbsp (30 ml). Cool to room temperature.
- In the bowl of an electric mixer, combine the soft butter, chives, parsley, tarragon, thyme and white wine reduction. Mix with the paddle until all the ingredients are thoroughly combined.
- Lay two large sheets of cling film on the counter. Split the butter into two parts and drop each into a rough line along the length of each of the pieces of cling film. Wrap the cling film around log. Hold on to both of the ends of the log and pick up, holding onto just the cling film. Spin gently to tighten the roll and make it a true cylinder. Chill and slice into 1/4 inch rounds to top steak.
This article was featured in the article Prime Cuts.