Savory Tarragon Steak Butter
Some butters don't need to work hard to stand out. This butter makes a statement with just a few ingredients. It tastes fantastic on steaks fresh off the grill and creates a wonderful aroma for a memorable meal.
- ½ cup (1 stick) Challenge Butter, softened
- 1 Tablespoon Dijon-style mustard
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons garlic blanched, pressed or minced (3-4 cloves)
- 1 Tablespoon fresh tarragon, minced
1Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients.
2Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into thin rounds.
3Can be stored a couple days in the refrigerator or it can be frozen for several weeks.
4Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled steak or on top a baked potato.
!Blanch garlic by placing unpeeled garlic in boiling water for 5 minutes then peel - gives garlic a milder, smoother flavor. Learn more about how to make compound butter.