Best Porcini Butter Great On Steak Or Scallops Recipes

PAN SEARED STEAK WITH PORCINI AND HERB BUTTER

Steps:

• To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
• Strain out mushrooms and press with a paper towel to press out the extra liquid.
• Slice mushrooms and set aside.
• Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
• To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
• Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
• Preheat oven to 475 degrees F.
• Liberally season both sides of the steaks with salt and pepper and set aside to rest.
• Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
• Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
• Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
• Bake about 5 minutes, then check doneness with a meat thermometer.
• Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
• Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
• Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.

PORCINI BUTTER

Steps:

• Finely chop garlic. In a small bowl soak porcini in boiling-hot water 20 minutes. Remove porcini, squeezing out excess liquid, and reserve soaking liquid. Rinse porcini to remove any grit and finely chop. Line a sieve set over a small saucepan with a dampened paper towel and pour reserved soaking liquid through it. Add porcini and garlic to saucepan and simmer mixture until liquid is reduced to about 1 tablespoon, about 3 minutes. Cool mixture.
• In a bowl with a fork mash together butter, porcini mixture, and salt and pepper to taste until combined well. Transfer butter to a sheet of wax paper and roll into a 6-inch log. Butter may be kept, covered and chilled, 2 days or frozen, wrapped in foil, 1 month. Bring butter to room temperature before using.
• Variations:
• Here are a few compound butters we find particularly versatile. Using the basic technique of mashing together butter and flavoring in the recipe above, and with a little imagination, you can create your own favorites.
• • Beurre maître d'hôtel: 1 tablespoon fresh lemon juice and 1 tablespoon chopped fresh flat-leafed parsley leaves
• • Truffle butter: 1 small black winter truffle or 2 small black summer truffles, chopped fine
• • Roquefort butter: 3 tablespoons crumbled Roquefort (only 1/2 stick butter needed for this variation)