Sauces and mixes Test Kitchen

Rosemary and shallot garlic butter


This is a great topping for a steak after it comes off the grill or before you roast a filet of beef.


  • 8 tablespoons (one stick) of unsalted butter, at room tempertature
  • 1 peeled shallot
  • 1 large peeled garlic clove
  • 2 tablespoons of finely chopped rosemary
  • Pinch of salt and freshly ground pepper

The tools

  • Food processor

Making it

  • Rough chop the shallot and garlic and put in processor, pulsing 3-4 times
  • Add the rosemary, Β butter and salt and pepper, pulse until evenly mixed
  • Place in a ramekin


1 comment on “Rosemary and shallot garlic butter

  1. Pingback: Filet of beef w/ garlic rosemary & shallot butter – Cooking at Le Poisson Bleu

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