Porcini Butter Great On Steak Or Scallops Recipes

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PORK SCALLOPINI WITH BUTTER CAPER SAUCE



Pork Scallopini With Butter Caper Sauce image

Make and share this Pork Scallopini With Butter Caper Sauce recipe from Food.com.

Provided by Miss V

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork tenderloin
2 tablespoons capers
1/3 cup white wine
1 1/2 tablespoons lemon juice
1 -2 tablespoon olive oil
2 tablespoons butter
1/2 cup flour
1/2 teaspoon sea salt

Steps:

  • 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
  • 2. Pound thin between plastic wrap with a meat mallet.
  • 3. Sift together the flour and salt.
  • 4. Lightly dredge the pork and shake off any excess flour.
  • 5. In a large skillet, heat the olive oil over medium heat.
  • 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
  • 7. Wipe out skillet.
  • 8. Heat a tablespoon of butter in skillet.
  • 9. Add the capers, white wine and lemon juice.
  • 10. Allow to reduce just a little before adding the final tablespoon of butter.
  • 11. Mix slowly to incorporate and remove immediately from the heat.
  • 12. Spoon the sauce over the pork and serve.

PORCINI BUTTER



Porcini Butter image

Categories     Condiment/Spread     Dairy     Mushroom     Easter     Vegetarian     Father's Day     Winter     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 garlic clove
1/2 cup dried porcini mushrooms
1/2 cup boiling-hot water
1 stick (1/2 cup) unsalted butter, softened

Steps:

  • Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
  • In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
  • Variations:
  • Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
  • • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
  • • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
  • • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)

PORCINI BUTTER



Porcini Butter image

This is wonderful on bread, vegetables or atop a steak. Beef broth may be used in place of chicken broth.

Provided by OhSusannah

Categories     Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 4

1 ounce dried porcini mushrooms
1 cup hot chicken broth
1/2 cup unsalted butter, softened
coarse salt

Steps:

  • In a small bowl combine porcinis and broth; let stand 30 minutes.
  • Drain mushrooms, reserving broth, and place in food processor.
  • Strain broth and reduce over medium heat to 3 - 4 tablespoons.
  • Add broth to food processor and process to puree.
  • Add butter and process to blend.
  • Transfer to serving dish and use as a topping.
  • Store in refrigerator.

Nutrition Facts : Calories 117.1, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 99, Carbohydrate 2.8, Fiber 0.4, Sugar 0.9, Protein 1.1

PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS)



PORCINI BUTTER (GREAT ON STEAK OR SCALLOPS) image

Number Of Ingredients 12

For porcini butter:
8 tablespoons (1 stick) unsalted butter, softened.
1/4 cup dried porcini, ground to a powder in a spice grinder
1 teaspoon truffle oil
1/2 teaspoon sherry vinegar
Coarse salt and freshly ground white pepper
For scallops:
1 3/4 pound sea scallops, tough bits removed
Coarse salt and freshly ground white pepper
6 tablespoons porcini butter
3 tablespoons dry bread crumbs
Set aside at room temperature for about an hour to give the flavors a chance to develop.

Steps:

  • To make porcini butter: Combine butter, porcini powder, truffle oil, and vinegar in a food processor. Process until light and fluffy. Season with salt and white pepper, and pack into a small bowl. Leave butter at room temperature for about one hour for the flavors to develop, then cover with plastic wrap and chill until firm. To cook scallops: Place a rack in the upper third of the oven and heat oven to 450 degrees. Season scallops with salt and white pepper. Smear about 2 tablespoons of the butter in the bottom of a 1 1/2-quart gratin dish. Set scallops in the dish in a single layer (it may be a snug fit) and spread rest of butter over the top of the scallops. Sprinkle on bread crumbs. Bake until bubbling and lightly browned, about 10 minutes. Let scallops sit for a few minutes before serving. From "Fish Without A Doubt"

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