Monday, June 28, 2010


Herbs in my deck box for Maitre D' Butter.


We were treated to a lovely dinner by oldest Son at the Cooper’s Hawk Restaurant. The restaurant makes their own wine right on the premise. Dinner was delightful. I ordered a Cowboy Steak on Son’s recommendation. It was listed on the menu as a 20 oz. Bone-In Ribeye Steak with Maitre D’ Butter and Fried Onion Strings.

I loved the onion strings but I know I won’t make them unless I have a real change of heart as I don’t really like to fry food. I like to eat it, but not cook it. Of course, I took a great deal of the steak home; therefore, I was free to do my testing for the flavors used to make it so good. The part of the steak that was so delightful is where the Onion Strings had been stacked. That had me thinking that if I put French Fried Onions in a Maître D’ Butter I could duplicate that taste.

A chef would never put canned French fried onions in a Maitre D’ butter. However I am not a chef, I am a researcher so I can do as I please and wanted a fried onion taste in my Maitre D’ butter.

This Maitre D’ butter can be used as a spread on French bread and heated as a change from garlic bread. The butter can be stuffed under the skin of a chicken before baking. Great on vegetables or potatoes, it can also be used as added flavor when sautéing. Kept frozen, it is ready to use at a moments notice.


1 stick butter, softened
6 T crushed, canned French Fried Onions
1 ½ T fresh parsley, chopped
1 large clove garlic, minced
½ t Dijon mustard
2 t lemon juice
1 T fresh chives, chopped
½ T shallot, minced or onion
¼ t fresh Mexican Mint Marigold or French Tarragon

In a medium sized bowl, combine all the ingredients. On a piece of parchment paper or plastic wrap, place the butter mixture toward the top of the paper or plastic in a tube shape. Turn up the paper or plastic edge near the butter mixture and shape it into a roll. Let sit overnight before using. Freezer until needed. Slice into patties to use.

Chop herbs.

Mince shallot or onion.

Juice the lemon and mince the garlic.

Measure out Dijon mustard.

Smash the French Fried Onions before measuring.

Mix all ingredients together.  That is my dog chewed granny fork that I love.  I can't even remember which dog chewed now.

Ingredients mixed together and ready for the parchment paper.

Form a tube on the parchment paper.

Roll up the side nearest butter and shape into a roll.

Butter ready to freeze or refrigerate.

Grill unseasoned steak.  At the restaurant it was ribeye.  We are using a piece of chuck steak.

Grilled steak ready for the butter.  A chef's butter roll would be perfectly round but I am a researched so mine isn't round.

Cut pats of butter and put on steak.  Let melt.

Spread butter over steak.

The finished steak.  The Maitre D' Butter is great melted on French bread too.

Salt and pepper steak to personal taste and enjoy!

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