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Description
When I started out in my career, many years ago, lots of grilled meats were served topped with flavoured butters. It’s a very simple way of adding flavour. I’ve given you two recipes for flavoured butters: one with red wine and shallots, the other with parsley. But you can make your own flavoured butters. You don’t just have to use them on steaks, either; try them on chops, chicken breasts or fish.
Ingredients
US|METRIC
2 SERVINGS
- 4 Tbsp. shallots (very finely chopped)
- 50 mL ruby port
- 150 mL red wine
- 250 grams butter (softened)
- 1 tsp. Knorr Touch of Taste Beef
- 250 grams butter (softened)
- 2 Tbsp. chopped parsley (finely)
- 2 tsp. Knorr Touch of Taste Beef
- 1 beef stock cubes (Knorr)
- olive oil (for paste and for shallow-frying)
- 2 steaks
- Bordelaise (Red Wine and Shallot)
- butter
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Directions
- Both these recipes for flavoured butters use softened butter. The easiest way to soften butter, I think, is to take it out of the fridge overnight and leave it to soften naturally. If you forget to do this, then you can always pop the butter in the microwave. Take care though not to melt it; you just want to soften it.
- First make the Bordelaise butter. Place the chopped shallot, port and red wine in a small pan. For extra flavour, you can do this the night before and leave the mixture overnight to marinade. Bring to the boil and cook, stirring often, so that the liquid evaporates, leaving a syrupy mixture just coating the shallot, but doesn’t burn. Set aside to cool.
- Now place the softened butter in a mixing bowl and mix well with a wooden spoon to further soften it. Add in the Knorr Beef Touch of Taste, mixing in well. Stir in the cooled shallot mixture and mix in thoroughly.
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