Truffle Tremor Steak Butter
Ingredients
- 6 ounces of butter at room temperature (softened)
- 8 ounces Truffle , rind removed and interior crumbled into small pieces.
- 1 tablespoon sage leaves finely minced
- 1/4 teaspoon Worcestershire
- 3/4 teaspoon coarse black pepper
Directions
- In a bowl, cream the butter until smooth
- Fold in the cheese, Worcestershire sauce, sage and pepper
- Form into 1.5 inch roll and roll into parchment paper and twist the ends to close
- If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum)
- Cut a 1 ounce slice and place on top of hot steak.
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