Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Melt 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and garlic; saute until transparent, about 1 minute. Transfer shallot mixture to bowl. Add remaining 7 tablespoons butter, 1 tablespoon Worcestershire sauce, 1 tablespoon dry mustard and 2 tablespoons chives and stir with fork to blend. Season to taste with salt and pepper. Place plastic wrap on work surface. Transfer butter mixture to plastic wrap and form butter into 5-inch-long log. Roll up in plastic, enclosing completely. Refrigerate until firm. (Can be prepared 3 days ahead. Keep refrigerated.) Whisk remaining 2 tablespoons Worcestershire sauce and 1 tablespoon dry mustard in shallow dish. Place steaks in dish and turn to coat. Let stand at room temperature 1 hour. Prepare barbecue (medium-high heat). Cut butter log into 8 slices. Season steaks with salt and pepper. Grill to desired doneness, about 5 minutes per side for medium-rare. Top each steak with 2 butter slices and serve. Serves 4. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 1820 Calories (kcal); 158g Total Fat; (77% calories from fat); 81g Protein; 19g Carbohydrate; 474mg Cholesterol; 1598mg Sodium Food Exchanges: 1/2 Grain(Starch); 11 Lean Meat; 1/2 Vegetable; 0 Fruit; 25 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
