- 1 4 oz stick of Butter
- 2 or three Baby Bell Mushrooms
- 1/4 onion, about 2 oz
- 1 tablespoon of fresh Rosemary or Thyme
- 1/2 jalapeno or pepper of choice
- 1 clove of garlic sliced
- 1 tablespoon of Soy Sauce
- 1 teaspoon of Worcestershire Sauce
- 1 teaspoon of Frank’s RedHot
- 1 squirt of sriracha, about a 1/4 teaspoon
- 1/4 cup Red Wine
Leave the stick of butter out to get room temperature. If you’re in a rush you can cut it into chips and spread out. It will soften much faster.
Get your vegetables ready. I added the jalapenos and garlic after so they aren’t pictured. I often improvise as I go depending on what’s available.
Caramelize the onions in oil over a medium high flame, add the pepper and mushrooms and garlic. If you diced the garlic as I did, add it last and when it turns golden add the wine to stop it from burning.
Add Red Wine, Soy Sauce, Worcestershire Sauce and Frank’s RedHot and let reduce.
Place mixture on cutting board and mince.
Chop fresh Rosemary and add all to the softened butter. Mix well.
Using the wrapper from the butter or wax paper or parchment, place the mixture in and spread it out.
Roll it up and place in refrigerator or freezer.
When the butter is hard again, unroll and slice a few medalians off when your steak is ready.
If your steaks are wrapped in plastic, remove the wrapping and let them breathe, the sooner the better. If it’s going to be awhile, you can cover them with a damp cloth of paper towel. Take them out of the fridge up to an hour before using and let them get room temperature. I like to scrape with a knife. Rub with oil. When the grill or pan is hot, add salt and pepper to both sides of the steak and start cooking. You can place them at an angle, then shift once in the other direction to create a diamond pattern. Flip once and finish cooking. Once done to where the steak still has a little bounce back when pushed, remove from heat and let rest a couple of minutes.
Here’s a good guide for checking steak doneness: The Finger Test
Place on top and enjoy.
Always place the protein at the bottom of the plate. If there is a bone or a layer of fat, that must face away from the person so they can cut in without reaching over the food or flipping it around. The vegetable and starch are placed at the top of the plate. If you are serving long vegetables, take a second and pinch one end together and flair out the other end. It takes a second to do yet looks like so nice. I grow edible rosemary next to my front door and it survives through the winter. I grab a few sprigs to garnish plates or throw in sauces all the time. Sometimes I just run my hand through it on my way in the house just to smell it.
1 thought on “Mushroom Rosemary Compound Butter”
The butter on the steak, makes the flavours along with the steak, melt in your mouth.