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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Number of Servings: 0 |
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Directions: 1. Beat the butter with a large fork in a medium bowl until light and fluffy. Add the remaining ingredients and mix to combine.
2. Roll the butter into a log about 3 inches long and 1 1/2 inchs in diamter (Place the butter in plastic wrap and roll. Twist the ends of the plastic wrap to shut). Refrigerate until firm, at least 2 hours, and up to 3 days. (The butter can be frozen for 2 months. When ready to use, let soften just until it can be cut, about 15 minutes).
3. When ready to use, remove the butter from the refrigerator and slice into 4 pieces just before grilling the steak or fish. After grilling, place a piece of butter on each portion. Let them rest for 2 minutes before serving.
(NOTE: The port tastes good in the butter -- but if you don't have port at home -- skip it).
Comments: This is an outstanding recipe! Tastes great on grilled steak (NY Strip, Filet Mignon) - put butter on the steak hot off the grill.
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