Tag-Archive for » Butter «
This is the final recipe that I tagged for the recipe swap I am involved in this month on Zaar. It was so delicious and I am glad I tried this one. I am so back logged in recipes of my own to post but I will get round to them hopefully on the weekend but I have been cooking up a storm lately. This recipe is so simple to make and has wonderful end results and the butter pairs so great with the steaks, I loved the tarragon used in this recipe. To view more photos of this recipe or to read more reviews on this one please click here. I have made several of this chef’s recipes so you really must check out more of her recipes whilst you are there.
Ingredients
2 Sirloin steaks, weight to suit preferences (I used a 500g piece beef fillet for the 2 of us)
50g soft salted butter (2 ozs)
1 Tablespoon finely chopped parsley
1 Tablespoon finely chopped chervil
1 Tablespoon finely chopped tarragon
2 Teaspoons wholegrain Dijon mustard
Cayenne pepper, to taste
Method
1. Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.
2. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.
3. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.
I served ours with a baked potato and it made for a super delicious meal.
All photos taken by me unless otherwise stated.
I tagged this one to make for one of my team mates in a recipe swap I am involved. It is a great summer time recipe I made as directed apart from adding some extra chili to the mix. I also cut the apples back to 2 instead of 4 as I thought that 4 was a bit to much for only 2 people. To read other reviews on this recipe please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
Ingredients
Salmon
1lb Salmon fillet, skin on, any pinbones removed
2 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Garlic clove, minced
1 Tablespoon fresh lemon juice
1 Teaspoon chili powder
Salt, to taste
Apples
4 Sweet apples, Golden Delicious works well (I only used 2)
2 Tablespoons unsalted butter
1 Sprig fresh rosemary
Fresh mint leaves (to garnish) (optional)
Method
1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
4. Preheat the oven to 375°F.
5. Transfer the salmon to a baking dish, reserving the marinade,.
6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
8. While the salmon cooks, core the apples and cut each into 8 wedges.
9. In a large heavy skillet, heat the butter over medium-high heat.
10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
11. Remove from the heat and discard the rosemary.
Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
I served ours over a fresh corn, red pepper and avocado salad with a balsamic dressing.
All photos taken by me unless otherwise stated.
