Makes enough for 4 to 6 steaks
INGREDIENTS
- 8 tablespoons (1 stick) butter, softened
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fennel pollen (see Sources) or ground fennel seeds
- 2 teaspoons Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
- Melt 2 teaspoons of the butter in a small skillet over medium heat. Add the shallots and cook, stirring, for 2 minutes, or until soft. Scrape into a bowl and set aside to cool.
- Cut the remaining butter into ½-inch cubes. Scoop the butter into a food processor. Add the shallots and the remaining ingredients and pulse several times to form a homogenous mixture.
- Spread a 12-×-18-inch sheet of plastic wrap on a work surface and scrape the butter onto the plastic wrap. Shape and roll the mixture into a log 1½ to 2 inches in diameter. Seal in the plastic and refrigerate until firm, at least 1 hour, or until ready to use. (Any leftover butter can be rewrapped and refrigerated for up to 1 week or frozen for up to 2 months.)
