Beurre Maître d’Hôtel

August 12, 2014 at 10:31 am

Finished Butter

Beurre Maître d’Hôtel — more simply called herb butter — is a compound butter often used to finish off a steak. I made both the butter and the steak last Sunday so let’s explore the butter portion first.

Step 1: Herbs

Assemble your herbs. I used Parsley, Chive, Thyme, Basil, and Dill, but you can change those up as you like.

Herbs assembled for chopping

Finely chop all the herbs.

Herbs chopped

Step 2: Mash

Take the slightly soft butter and mash the herbs into it. I used a potato masher, you can use a fork, spoon, or similar instrument to do the mixing.

Mixed butter

Step 3: Roll

After the butter is well mixed, lay out a length of waxed paper and place a dollop of the butter/herb right in the center.

Butter ready to roll

Treat the waxed paper as a tortilla and roll it together.

Butter rolled with loose ends

Twist the ends to shape and seal the ends. I used a rubber band to hold them together.

Rolled and twisted

Rubberbanded

Put the rolls in a fridge to chill.

Up next: Perfect Ribeye Steaks.

Steak teaser

Comment on reddit’s /r/food.

§

August 2014

Can’t find what you’re looking for? Try hitting the home page or viewing all archives.