I wish I knew what clarified or drawn butter was a long time ago. I make crab legs at home and just melt butter to dip them in but it's never the same as in the restaurants. Makes sense now, because it wasn't! lol. This is the type of butter that you dip seafood in and it is delicious. It is perfect for high heat because without all of that 'milk fat' it doesn't brown quickly and burn. Super quick and easy. 10 minutes tops.
ingredients: 1 stick of butter (makes about 6-7 Tbsp)
On low heat melt your butter in a small sauce pan.
Foam (milk fat) will rise to the top, go ahead and skim it.
Discard the solids.
You are then left with clarified butter.
Blue Cheese Dill Butter
5 oz blue cheese crumbles
1 stick of butter softened
3/4 tsp Worcestershire sauce
3/4 tsp coarse black pepper
dill (I eyeballed the dill but it was probably around 1 1/2 tsp)
add in Worcestershire and pepper
add in your blue cheese crumbles
add the dill
Spoon onto plastic wrap then roll and twist sides to seal it up. (see picture below)
Shape into a log or fat cigar..whatever your heart desires. Place in fridge until ready to use.
|If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum) If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks.|
Heat the clarified butter (see above for recipe) in a saute pan or cast iron skillet over medium high heat.
Salt and pepper the filet mignon to taste
|Important: If the steaks are fairly thick and you are cooking them to medium or above, turn the heat down to medium or medium-low when you turn your steaks over so the meat will not brown too much. I cooked mine for an additional 5-6 minutes on medium low.|
Let your steak rest for 5-10 minutes depending on thickness so the juices can redistribute.
Top with your sliced blue cheese butter and serve with your favorite side!
NOM NOM NOM!!!
You are too cute, Michelle!! Everything looks fab. Mmmmm...
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