Brandy Butter for Steak, Pork or Seafood Recipe

"Want a way to 'jazz' up that steak you are grilling? This is an easy make ahead condiment which is absolutely delicious on steak. Also, it is equally as good on pork or veal chops, or even pan seared scallops. It is fantastic because it is made ahead and then just sliced and served over the steak. It is a great way to make that 'plain' steak, extra special.Now, this makes a lot of butter, but it freezes great."

Original is 8-16 servings

Metric US

I've Tried It

Ingredients

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1/2 pound unsalted butter (2 sticks), softened
1 to 1 1/2 ounces brandy
1 1/2 garlic cloves, minced very fine
1 teaspoon shallot, grated

1 teaspoon stone ground or dijon mustard
1/4 cup parsley, fine chopped
1/2 tablespoon fresh ground pepper

Nutritional

Serving Size: 1 (30.9 g)
Calories 202
Total Fat - 22.4 g
Saturated Fat - 4 g
Cholesterol - 3.3 mg
Sodium - 177 mg
Total Carbohydrate - 0.9 g
Dietary Fiber - 0.2 g
Sugars - 0 g
Protein - 0.3 g
Calcium - 9 mg
Iron - 0.2 mg
Vitamin C - 2.7 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Butter ... Add everything to a small bowl and mix well. Make sure to grate the shallot over the bowl to get some of the juice. Start with 1 oz of the brandy, you can add more according to your taste. NOTE: If you don't have brandy in house, but one of those tiny bottles (like you get on airplanes); that will give you enough for the recipe without having to buy a large bottle.

Step 2

Roll ... Add the butter to a piece of plastic wrap and spread out like a log. Use the plastic wrap to roll up the butter and then twist the ends creating a log. Refrigerate until firm and ready to use.

Step 3

Serve ... Cut a slice of the butter and top each steak as soon as it comes off the grill or out of the oven. Cover and let them rest and let the butter melt before serving. As I said, this is also wonderful on pork, veal and even scallops. You can also melt the butter and drizzle as a sauce; or let it soften and brush as they cook.