Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Beef Steaks With Seasoned Butter
- add review
- #43539
With two options for seasoned butter to top your beef, this recipe really delivers. Whether you go with the dijon-lemon mustard butter or the vermouth red onion butter, your steak (and dinner guests) will be sure to thank you.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 beef tenderloin steaks (8 ounce size), 1-inch thick
salt and freshly ground black pepper, to taste
1 teaspoon one type of flavored butter (recipes follow) for each steak
Mustard Butter
1/2 cup butter, softened
2 teaspoons fresh lemon juice
2 teaspoons parsley, minced
1/4 teaspoon salt
2 tablespoons Dijon mustard
1/8 teaspoon black pepper
Red Onion Butter
1 red onion, finely chopped
2 tablespoons butter
2 tablespoons vermouth
1/2 cup butter
1/4 teaspoon salt
directions
To cook steaks, grill about 5 inches from heat source for 4 to 6 minutes on each side for rare to medium doneness. Sprinkle with salt and pepper.
Serve sizzling hot, topped with seasoned butter of your choice.
For Mustard Butter: Combine ingredients and beat until fluffy. Cover and refrigerate until ready to use.
For Red Onion Butter: Saute onion in 2 tablespoons butter until soft, about 5 minutes, add vermouth and cook until all liquid has evaporated. Cool thoroughly.
Combine cooled mixture with 1/2 cup butter and salt. Whirl in blender or food processor until fluffy. Cover and refrigerate until ready to use. Can use 3 shallots in place of onion if preferred.
added by
schuester
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments