GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
BLUE CHEESE AND CHIVE BUTTER
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h10m
Yield about 26 tablespoons
Number Of Ingredients 5
Steps:
- Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the blue cheese, chopped chives, red pepper flakes and ground pepper. Mix until totally combined, scraping the sides as needed.
- Lay out a long piece of plastic wrap on top of a piece of aluminum foil and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap and foil over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic and foil to form a cohesive roll). Place the roll of butter into the fridge so it will harden, at least 1 hour, or into the freezer if you need to speed along the process.
BLUE CHEESE BUTTER
Categories Condiment/Spread Cheese No-Cook Vegetarian Quick & Easy Blue Cheese Port Fall Gourmet
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Gently mash together all ingredients in a bowl with a fork, leaving some texture.
STEAK WITH BLUE CHEESE BUTTER
Another delicious steak with a butter topping for your next grilling. Use the left over butter on hot cooked vegetables.
Provided by Karen From Colorado
Categories Steak
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl combine butter, blue cheese, parsley, basil and garlic.
- Set aside.
- Grill steaks to desired doneness.
- Top each steak with a generous amount of the butter mixture.
- Chill the remaining butter for another time.
- (Try the butter mixture tossed with hot cooked vegetables).
GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER
Grilled filet mignon with blue cheese butter.
Provided by Frozen Meals
Categories Filet Mignon
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Brush steaks with oil and season with salt and pepper.
- Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 0.7 g, Cholesterol 156.8 mg, Fat 36.7 g, Fiber 0.3 g, Protein 34.4 g, SaturatedFat 19.7 g, Sodium 348.4 mg, Sugar 0.1 g
WICKED BLUE CHEESE BUTTER
Make and share this Wicked Blue Cheese Butter recipe from Food.com.
Provided by Annacia
Categories Very Low Carbs
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce.
- With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end.
- Roll the foil or paper up lengthwise to create a little cylinder of butter.
- Seal the ends of the cylinder and freeze for at least 1 hour before using.
- Cut with a warm knife.
BLUE BUTTER
Blue butter - obviously fat on fat - is blue cheese for people who think they don't like blue cheese: The butter tames the sharpness, and the cheese makes the butter lively and intense. Serve this sauce alongside a grilled rib-eye for a contemporary take on a classic steakhouse cut.
Provided by Mark Bittman
Categories sauces and gravies
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Cream the cheese and butter together with a fork; add salt and pepper if using. Roll into a log, wrap tightly, chill until firm and cut into thick slices to top the roast before slicing. Or serve the softened mixture by the spoonful after slicing.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 16 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 164 milligrams, Sugar 0 grams, TransFat 0 grams
BLUE CHEESE BUTTER FOR STEAKS
Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.
Provided by Chumleyathome
Categories Very Low Carbs
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a bowl. Serve on top of the steaks.
- Refrigerate leftover in an airtight container in the fridge.
Nutrition Facts : Calories 305.7, Fat 31.1, SaturatedFat 19.9, Cholesterol 82.2, Sodium 559.1, Carbohydrate 1.2, Sugar 0.2, Protein 6.4
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