Shallot and Parsley Butter
By America's Test KitchenPublished on March 9, 2011
Time
25 minutes
Yield
Serves 8 (Makes about 8 tablespoons)
Ingredients
4 tablespoons unsalted butter, softened½ medium shallot, minced (about 2 tablespoons)1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)1 tablespoon finely chopped fresh parsley leaves ¼ teaspoon table salt ¼ teaspoon ground black pepper
Instructions
- Combine all ingredients in medium bowl.
Time
25 minutesYield
Serves 8 (Makes about 8 tablespoons)Ingredients
4 tablespoons unsalted butter, softened
½ medium shallot, minced (about 2 tablespoons)
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon finely chopped fresh parsley leaves
¼ teaspoon table salt
¼ teaspoon ground black pepper
Ingredients
4 tablespoons unsalted butter, softened
½ medium shallot, minced (about 2 tablespoons)
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon finely chopped fresh parsley leaves
¼ teaspoon table salt
¼ teaspoon ground black pepper
Ingredients
4 tablespoons unsalted butter, softened
½ medium shallot, minced (about 2 tablespoons)
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon finely chopped fresh parsley leaves
¼ teaspoon table salt
¼ teaspoon ground black pepper
Why This Recipe Works
When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat just below the crust and give the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.
Instructions
- Combine all ingredients in medium bowl.
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