Tuesday, January 31, 2012

Blue cheese and garlic steak butter.

3/4 cup unsalted sweet cream butter
1/4 cup blue cheese crumbled up.
1/4 cup of fresh chopped up garlic.
1 tsp rosemary.
1 chopped up bunch of fresh parsley.
Fresh ground black pepper.

It docent take a rocket scientist to make. Mashed everything into the room temperature butter until it is well mixed, it will never get smooth. Once everything has been incorporated it can be spooned over a nice warm steak. mmmm mmm good.  Left overs can be dolloped onto parchment paper and placed in the freeze until hard then transferred to a zip lock bag and kept in the freezer until the next time you make steaks. Will keep frozen for 6 months.

** Tip, Ice cube trays make perfect portion sizes for leftovers.

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