Compound butter is a chef’s best friend, and is one of the secrets of French bistro cuisine. Maitre d’Hotel butter - with a little lemon zest and parsley mixed in - gives bistro food its distinctive character.
Maitre d’Hotel butter is versatile. I use it to saute vegetables, baste roast chicken, and season mussels. But the best way to use this butter is to finish a steak. Put a pat on top of a cooked steak, right when it comes off the heat; the butter melts, mingling with the juices and making my all time favorite steak sauce.
More on Steak with Maitre d’Hotel butter on Thursday…
Compound butter is easy to make, and keeps forever in the freezer; I always make a big batch, and freeze the rest. Then I have frozen assets - ready and waiting for me to shave off a slice when dinner needs a flavor boost.
Inspired by dinner at Le Bistro du Beaujolais in Olmsted Falls, Ohio. Looking for bistro French in Northeastern Ohio? It’s worth the drive.