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STEAK WITH HERBED OR MUSHROOM BUTTER

STEAK WITH HERBED OR MUSHROOM BUTTER
STEAK WITH HERBED OR MUSHROOM BUTTER

Plan: (Standard)

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Serving information: Makes 4-6 servings. A serving is 3 oz meat cooked and 1 tbsp butter. This recipe covers your protein and fat at your meal.

STEAK WITH HERBED OR MUSHROOM BUTTER

INGREDIENTS

Mushroom Garlic Butter:

  • 6 Tbsp Kerry Gold butter (soft), divided
  • 4 oz. mushroom, finely chopped
  • Pink Himalayan salt & freshly-ground pepper, to taste
  • 2 cloves garlic, finely minced

Garlic Herb Butter:

  • 8 Tbsp. (1/2 cup) Kerry Gold Butter, softened
  • 1 tsp. dried Herbs de Provence or dill weed (or herbs of your choice)
  • 1/4 tsp. garlic powder or 2 cloves freshly-minced garlic (or more to taste)
  • Pink Himalayan salt, to taste, if butter is unsalted

STEAK:

  • 1-1/2 lbs. beef tenderloins or steaks of your choice
  • Pink Himalayan salt & freshly-ground pepper, to taste
  • 1 Tbsp avocado oil

INSTRUCTIONS

Mushroom Garlic Butter:

  1. In a medium saucepan over medium heat, melt 2 Tbsp butter. Add mushrooms and sauté until golden brown (4-6 min).
  2. Add garlic, salt & pepper – cook 1 minute. Remove and let cool. Using a fork, mix with remaining 4 Tbsp of butter. Place butter onto wax paper, wrap and roll into a log. Refrigerate until firm.

Garlic Herb Butter:

  1. Place ingredients into a bowl and mix well with a fork. Place in small bowl or roll into a log (see above) and refrigerate.

STEAK:

  1. Set steaks out until room temperature for at least 30 minutes. Season with salt & pepper on both sides.
  2. Heat a large skillet over medium heat. When hot, add oil and wait 1 minute. Add steaks and sear 3-5 minutes per side, depending on thickness. Turn off heat and let rest in pan for 3 minutes or so, until internal temperature is 125-130 for medium rare or 135-140 for medium.
  3. Serve with a large dollop of mushroom or garlic herb butter.