Herbed Compound Butter

Ahhh kraeuterbutter, I had somehow forgotten the joy of this butter on filet while visiting Germany years ago. Thank you for the reminder!

Wrap in parchment - cut when cold! Grate shallot and garlic on microplane. Thyme - rosemary - chives - lemon - S&P was a great combo for filet!

Made this with shallots and both thyme and rosemary to top grilled porterhouse steaks. It was the perfect, professional grade finish. The lemon juice is key and was a nice fresh surprise on the steaks. Will definitely start keeping some in the freezer. for this and other uses.

It is very tasty and I will test it out on a steak and potatoes tomorrow!

I love compound butter. Like a lot. Just a word of warning, be sure to freeze this if you’re keeping it long term, as the garlic can slowly release botulinum as it degrades. It can be kept in the fridge for 5 days, after that freeze it up to 6 months.

Every spring I forage wild garlic, shred the leaves and make wild garlic butter for the year. The flowers go in salads!

Used fresh-churned butter and gave this for holiday happies. So yummy!

Very easy and really upgrades a dish. Using it for filet mignon on Thanksgiving. Also added some fresh dill and tasted great!

I keep my extra butter in the freezer so find it easy to grate a stick on a box grater when making compound butters. After wrapping the finished butter into a plastic film log I wrap it again in freezer or parchment paper for long term use and store in the freezer.

https://www.nytimes.com/2020/06/15/dining/compound-butter-recipe-coronavirus.html

This reminds me of the wonderful Kräuter Butter the Germans put on rump steaks in Enkirch, a small town on the Mosel River when I was stationed there in the early 1990s. Granted, putting butter in steak just added to the saturated fat content but it was oh so good!

This really took but a handful of minutes to make. I used a really fine lemon zester/cheese grater to mince the garlic. I chopped everything by hand (this time I used thyme). The butter is nice and creamy (when first made), so I suspect I'll use--at times--this compound as a creamed butter. I agree with the person who said put this on a nice baguette. But I think this would be great for a baked potato, too.

Made this is the dead of winter with parsley, cilantro and a few basil leaves, a pinch of salt and a small squeeze of lemon, and small garlic clove. I pulsed herbs first in food processor, then dropped it all in. It whips the butter nicely. Perfect on a piece of fresh bread, almost like spring!

I made a double recipe and packed it into 2 oz logs; perfect for a 2-person family. I used the food processor. It took about 5 minutes, except for the time I had to wait for the butter to get soft enough.