This compound butter is a spectacular finish to any cut of beef – even over a grilled burger! We think its best suited for prime rib, filet mignon or a grilled New York steak. Applications are nearly limitless, but youll never go wrong adding it to your mashed Yukon gold potatoes or baked russet potato. Enjoy!
- 1 lb. unsalted sweet cream butter
- 1 cup Point Reyes Blue cheese, crumbled
- ½ cup crisp bacon, chopped fine
- 1 bunch fresh chives, chopped fine
Whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly.
The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.
To Roll in Parchment Paper:
Lay one 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, then fold over to cover butter completely; use hands to shape into a cylindrical form. Once its shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
When Using a Pastry Bag & Tip:
Pastry tips can be used to make a variety of shapes – from leaves to roses. However, when using this method all ingredients must be minced fine in order to pass through the tip you choose to use.