from The Wild West Cookbook
A nice addition to any barbecued steak is a compound butter — a dab melting onto the steak just as it comes off the grill.
To make a simple steak butter, combine 1⁄3 cup (75 mL) of softened butter with one of the following combinations, and whirl in a food processor until smooth.
HORSERADISH BUTTER: Combine 2 minced green onions, a clove of garlic, minced, 3 tbsp (30 mL) prepared horseradish, 1 tbsp (15 mL) lemon juice and some freshly ground black pepper
TOMATO PEPPERCORN BUTTER: Combine 1 tbsp (15 mL) lemon juice, 1 tsp (5 mL) crushed mixed peppercorns, 2 oil-packed sundried tomatoes, minced, and a clove of minced garlic
BLUE CHEESE BUTTER: Combine 2 oz (50 g) blue cheese with some ground pepper and 1 tbsp (15 mL) each of Dijon mustard and chopped shallot.
Place butter in dollops down the center of a piece of plastic wrap, and roll up to form a log, about 1 inch (2.5 cm) in diameter. Chill. Slice butter into coins and set on grilled steaks just before serving.
Nada’s Tips & Tricks: I love making butter concoctions to fancy up the presentation (on veggies as well as meat). Use these basic recipes to get creative adding your own spin on it. Another way to use up some of those fresh herbs sprouting up in the garden. Or, if you’d like to try some Canadian artisanal butter, check out Von Slick’s at https://canadiancookbooks.ca/von-slicks/ Canadians are a creative bunch!
Courtesy of The Wild West Cookbook, Second Edition by Cinda Chavich © 2024 www.robertrose.ca Reprinted with permission. Available where books are sold. Credits: Text copyright © 2024 Cinda Chavich. Photographs and illustrations copyright © 2024 Getty Images. Cover and text design copyright © 2024 Robert Rose Inc. https://robertrose.ca/catalogue/the-wild-west-cookbook-2nd-ed/
