Beefed Up Butter

A very decadent, but time consuming steak enhancer.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Elements
Keyword: eatfluencer, instacalories, makecaloriesgreatagain, mcga, recipes, steak butter, steak enhancer
Cooking Method: Stovetop
Food Category: Beef, Meat
FoodOrDrink: Food
Element: Butters

Equipment

  • Mixer

Ingredients

  • 2 cups Butter Unsalted ideally. Yes, this is 4 sticks!!! You'll want it softened.
  • 2 cups Red Burgundy Wine
  • 2 tsp Beef Demi Glace See notes for a recipe
  • 3 cloves Garlic Grated
  • 2 tsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1 tbs Salt Forgo if using salted butter
  • 1/2 tsp Black Pepper Coarse
  • 1/2 tsp Fresh Thyme Chopped
  • 2 tbs Water Hot

Instructions

  • Gather your ingredients. In a large bowl, mix the hot water and demi glace together until blended.
  • Reducing the wine over medium heat. We are going to reduce this all the way down to 2 tbs (crazy right???). This is likely going to take at least 15 minutes if not longer.
  • This is what that small bottle of wine has turned into. So much packed flavor!
  • Add the wine, salt, Worcestershire, black pepper, and black mustard into the Demi Glace. Stir and then add the grated garlic. Stir further.
  • Add your butter and the thyme.
  • After you've gotten it fairly well mixed up, I'd suggest putting it into a mechanical mixer and run it on medium speed for a few minutes. Otherwise you'll be spending all day getting that liquid integrated into the butter.
  • Spread the butter out on parchment paper. Use a butter knife to smooth it and shape it. It should look like a 1" thick plate of fudge.
  • Make it your own now. Cut the butter into squares, circles, stamp your initials ;-)…. whatever you like. I used a shot glass to stamp out little circles. I find that to be the perfect size for a nice sized steak.
  • Cover the butter and transfer it to the fridge to firm up a bit before further handling.
  • Put the butter on the next steak you cook, or melt it over a starch.

Notes

  • This butter takes a LONG time compared to some other alternatives.  But it packs a ton more flavor.  The reduced wine and the demi glace concentrate a lot of flavors into a small volume.
  • You can use demi glace bought from the store, or you can make your own.  I have a recipe for Beef Demi Glace that works perfectly here.
  • This makes A LOT of butter.  Share it with your friends or cut the recipe in half.
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