truffle & Porcini compound butter

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RECIPE

Truffle & Porcini Herb

     Compound Butter


Ingredients:

• 1/2 cup 1 stick salted butter, at room temperature.

• 2 tbls Truffle & Porcini seasoning.

• 1 1/2 teaspoons lemon juice.

• 1/2 teaspoon salt or to taste.

• 1 clove garlic minced.

• 3 tablespoons fresh parsley chopped.

• 1 1/4 cup fresh chopped herbs basil, oregano, tarragon, cilantro and rosemary.

NOTE:  YOU  CAN  USE  ANY  FRESH  HERBS  YOU  LIKE  !

Instructions:

Put butter in a bowl and add Truffle & Porcini powder. Using a rubber spatula mix until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing butter mix  on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Our Truffle & Porcini compound butter is great on top of all meats, vegetables, pasta dishes, creamed sauces, mashed potatoes, popcorn and more.



RIB EYE SALAD

Truffle & Porcini Rib eye

 with arugula and tomato’s.


INGREDIENTS

• 4 1 1/2-inch-thick rib-eye steaks.

• 3-4 tbls Truffle & Porcini rub.

• 2 tbls olive oil + more for the pan.

 For the salad :

• 6 ounces baby arugula.

• Juice  of one lemon.

• Balsamic vinegar for drizzling.

Oven-Roasted Tomatoes  recipe:

• 1 pint cherry tomatoes, sliced in half

• Olive oil

• Salt and black pepper.

 DIRECTIONS

Oven-Dried Tomatoes:

Preheat the oven to 300 degrees F.

Place the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt, black pepper. Toss well and place on a sheet pan in a single layer. Place the sheet pan in the oven and roast for 3 hours, tossing occasionally.

FOR  THE  STEAKS

Add Truffle & Porcini seasoning to olive oil and mix into a thick paste. Generously coat the steaks on all sides.

Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the steaks on the hot pan or  grill  and cook for 7 minutes on each side. Allow the steaks to rest on a platter while you make the salad.

For the salad: Put the arugula in a bowl and toss with the lemon juice. Slice the steaks crosswise.

Place the salad on a platter and arrange the sliced steak on top. Sprinkle Oven-Roasted  Cherry Tomatoes over the steak and drizzle with balsamic vinegar before serving.