| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
Servings |
INGREDIENTS
| 8 |
T |
Butter, room temperature 1 |
|
|
stick |
| 1/4 |
c |
Chopped shallots |
| 2 |
t |
Minced garlic |
| 3 |
T |
Worcestershire sauce |
| 2 |
T |
Dry mustard |
| 2 |
T |
Chopped fresh chives |
| 4 |
|
T-bone steaks, 10- to |
|
|
12-ounce |
|
|
Fat, 1/2 Other Carbohydrates |
INSTRUCTIONS
Melt 1 tablespoon butter in heavy small skillet over medium heat. Add
shallots and garlic; saute until transparent, about 1 minute. Transfer
shallot mixture to bowl. Add remaining 7 tablespoons butter, 1
tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2
tablespoons chives and stir with fork to blend. Season to taste with
salt and pepper. Place plastic wrap on work surface. Transfer butter
mixture to plastic wrap and form butter into 5-inch-long log. Roll up
in plastic, enclosing completely. Refrigerate until firm. (Can be
prepared 3 days ahead. Keep refrigerated.) Whisk remaining 2
tablespoons Worcestershire sauce and 1 tablespoon dry mustard in
shallow dish. Place steaks in dish and turn to coat. Let stand at room
temperature 1 hour. Prepare barbecue (medium-high heat). Cut butter
log into 8 slices. Season steaks with salt and pepper. Grill to
desired doneness, about 5 minutes per side for medium-rare. Top each
steak with 2 butter slices and serve. Serves 4. Bon Appetit July
1995 Converted by MC_Buster. Per serving: 1820 Calories (kcal); 158g
Total Fat; (77% calories from fat); 81g Protein; 19g Carbohydrate;
474mg Cholesterol; 1598mg Sodium Food Exchanges: 1/2 Grain(Starch); 11
Lean Meat; 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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