STEAK BUTTER

By Vanetta

Ingredients

• 1 pound butter, softened to room temperature
• 2 ounces of brandy (or a touch more :-))
• 1 tablespoon coarse black pepper
• 2 1/2 tablespoons fresh chopped parsley
• 3 to 4 cloves fresh chopped garlic (your choice, your taste)
• 2 teaspoons Dijon mustard

Preparation

Step 1

Process all ingredients in a food processor until well combined. Turn out onto wax paper or parchment paper and form into a long roll (a log). Twist the ends of the paper and chill or freeze if not using right away. Slice the butter and top the steaks with it as you remove the steaks from the heat and are plating them. This steak butter will melt over and around your beef and act much like a sauce in enhancing the entrée and its presentation. If you wish to speed up the melting process, cut the butter pieces from the frozen log in advance of the steaks being ready and keep them at room temperature and then top the beef steaks when plating.