Tag Archives: Butter

Filet with Garlic Dill Butter

Ok, before I get going. This all started because of a discussion that Tina and had some time back.  I just haven’t had the time to post…

Tina had mentioned that she likes to whip here butter, and I suggested that (after whipping) that she pop it into the freezer to give it a nice, hard, outer shell.  One think that I like to do is take it a bit further in order to make butter pads for steak topping.

For the butter pads you’ll need

1 stick of soft butter, cubed

2 teaspoons of minced garlic

1 teaspoon of freshly chopped dill

Plastic Wrap

Start with your soft butter in a bowl…

Add your garlic, dill and mix.  (I mixed with my hands… messy but, hey, quick)

Place the butter onto your plastic wrap, form the butter into a “sausage”-esque tube

Toss it into the freezer… now the length of time is up to you.  An hour will firm it up, but still allow the butter to melt quickly when you use it to top your steak.  I did mine for several hours as I wanted the butter to stay on the steak for a longer period of time.

When you are searing your steak (the ones below were prepped sous-vide, seared for 1 min per side on a HOT pan) just toss the butter on to help in the melting…

Plate with a salad and some asparagus and you are good to go! This dish gives us a nice, medium rare filet, with an outstanding flavor and a moist cut of meat!

Wasabi-Butter Seared Tuna

Work and life has kept me from cooking the last week or so.  I’ve been flat out drained, so I took a day off today to recharge.  One activity to help my reach my goal was trying a new dish… just throwing something together… the result is the Wasabi-Butter Seared Tuna below.

Needed:

2 tbsp freshly milled peppercorn

3 tbsp sesame seeds

1 stick of butter

1 cup of white wine

2 tbsp white wine vinegar

2 tbsp soy sauce

1 tbsp, 1 tsp wasabi paste

2 6 oz tuna steaks

Recipe for the sauce

1. Over medium-high heat reduce the white wine and white wine vinegar to roughly 20% of the original volume.  This should not take long, between 5 to 10 minutes.

2. Reduce heat to low and stir in your soy sauce and wasabi paste. Continue to stir until the wasabi is fully mixed into the liquid.

3. Add butter in 1/8th sections until the entire stick is used. Make sure to do this slowly as too much butter too fast will make the sauce thin/break apart

Quick note: As you are making the sauce make sure to continuously stir to avoid burning. Once all the butter is into the sauce remove from the heat and set aside.

For the fish

1) Mix the peppercorn and sesame seeds in a bowl. Toss your tuna to cover.

2) Sear the tuna over a medium heat, roughly 2 minutes on each side.  If needed splash with a little water (about a tsp) if needed to help along the searing.

3) Plate, cover with sauce and enjoy!

Wasabi Butter Tuna

Wasabi Butter Tuna

I decided to plate over asparagus and top off with edible flowers.  A wonderful dish for seafood lovers. The sauce had enough kick but not overwhelming.  Obviously you can make it to your desired taste…  Good stuff!