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Blue Cheese Buttah!


JeffieBoy
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I know that a good steak, properly prepared and cooked doesn't need sauce or toppings etc, but whenever we have been served Beef Tenderloin, I have found this to be a big help.

I simply find some good blue cheese and let it come close to room temperature. I match that with an equal amount of slightly chilled butter. I take a minute or two to cream them together well and then spoon them out onto cellophane (use a generous piece). Form the mix into a tube similar to a roll of quarters, by however long needed. Wrap the cello like a sausage casing and turn the ends to create a nice tight tube of Blue Cheese Buttah. Then toss it into the fridge.

An hour later, just before the tenderloins are done, slice a piece onto the top of each steak. Let it melt for a minute and enjoy! I usually keep a roll in the door of the freezer, ready to go. Very decadent.

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I use a similar method to create thyme butter (good on steaks), rosemary/garlic butter (good on lamb or roasted potatoes), lemon/pepper/garlic butter (good on fish). Tightly rolled in cellophane, it keeps a long time in the refrigerator. It freezes well too.

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