| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1995 |
1 |
servings |
INGREDIENTS
| 8 |
tb |
Butter; room temperature (1 |
|
|
; stick) |
| 1/4 |
c |
Chopped shallots |
| 2 |
ts |
Minced garlic |
| 3 |
tb |
Worcestershire sauce |
| 2 |
tb |
Dry mustard |
| 2 |
tb |
Chopped fresh chives |
| 4 |
|
T-bone steaks; (10- to 12-ounce) |
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;
25 Fat; 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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