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Classic Grilled Steak With Rosemary Mustard Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.1486
Energy (kCal)324.4622
Carbohydrates (g)15.1173
Total fats (g)27.2298
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper. | 2. Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal. | 3. Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen). | 4. Cook steaks to your liking, and let rest 2-3 minutes before serving. | 5. Slice the butter into thick rounds, set one on top of each grilled steak and serve. | 6. Great with jacket potatoes and a fresh garden salad. | 7. Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef filet mignon steak 2 - - - -
    butter 2 ounces softened 323.19 14.8497 10.0983 27.215999999999998
    rosemary 1/4 teaspoon chopped 0.2292 0.0362 0.0058 0.0103
    dijon mustard 2 teaspoons - - - -
    garlic 1/4 teaspoon minced 1.043 0.2314 0.0445 0.0035
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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