Best Emerils Maitre Dhotel Butter Recipes

New York Strip with Beurre Maitre d'hotel image

Provided by Emeril Lagasse

Yield 6 servings

Number Of Ingredients 10

1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
Beurre Maitre d'Hotel, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup minced fresh parsley leaves
3 teaspoons fresh lemon juice

Steps:

Preheat a grill or the oven to 450 degrees F.
Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

Maitre D'hotel Butter image

Provided by Tisme

Time 1h10m

Yield 8 Slices

Number Of Ingredients 5

Steps:

Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
When ready, cut into slices to serve.
ALTERNATIVES~.
ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.