Canadian-Beef-Grilled-Culotte-with-Caramelized-Shallot-and-Blue-Cheese-Compound-Butter

Grilled Culotte with Caramelized Shallot and Blue Cheese Compound Butter

DifficultyBeginner

Compound butters are easy to make - flavour them with minced fresh herbs from the garden such as chives, parsley, sage, rosemary and thyme and some minced garlic, shallot or leeks. Good on baked potatoes or steamed corn on the cob, broccoli, cauliflower or asparagus.

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Canadian-Beef-Grilled-Culotte-with-Caramelized-Shallot-and-Blue-Cheese-Compound-Butter

Yields161 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 ½ cup (125 mL) butter, softened + 2 tbsp for cooking
 2 shallots, peeled and sliced
 1 tsp (5 mL) fresh thyme leaves, minced
 Coarse freshly ground pepper
 2 tbsp (30 mL) crumbled blue cheese
 1 lb (0.45 kg) Top Sirloin Cap Grilling Steak (Culotte), cut 1-inch thick
 Coarse salt and pepper

Melt 2 tbsp of the butter in a small skillet over medium heat. Add shallots and cook slowly until they turn a deep golden colour. Add in thyme and pepper; cook and stir until just aromatic, about 1 to 2 minutes. Remove to plate to cool.

Combine the remaining butter, cheese and cooled shallots in medium bowl. Scoop into centre of a piece of parchment paper. Bring edges of paper together and roll up into a log shape; twist ends to seal. Refrigerate for at least 30 to 40 minutes, until firm.

Season steak all over with salt and pepper. Grill over medium-high heat, for 8 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C) . Remove steaks from heat and allow them to stand for 5 to 10 minutes before serving. Slice flavoured butter into coin-shape pieces and use to top grilled steak.

Ingredients

 ½ cup (125 mL) butter, softened + 2 tbsp for cooking
 2 shallots, peeled and sliced
 1 tsp (5 mL) fresh thyme leaves, minced
 Coarse freshly ground pepper
 2 tbsp (30 mL) crumbled blue cheese
 1 lb (0.45 kg) Top Sirloin Cap Grilling Steak (Culotte), cut 1-inch thick
 Coarse salt and pepper

Directions

1

Melt 2 tbsp of the butter in a small skillet over medium heat. Add shallots and cook slowly until they turn a deep golden colour. Add in thyme and pepper; cook and stir until just aromatic, about 1 to 2 minutes. Remove to plate to cool.

2

Combine the remaining butter, cheese and cooled shallots in medium bowl. Scoop into centre of a piece of parchment paper. Bring edges of paper together and roll up into a log shape; twist ends to seal. Refrigerate for at least 30 to 40 minutes, until firm.

3

Season steak all over with salt and pepper. Grill over medium-high heat, for 8 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C) . Remove steaks from heat and allow them to stand for 5 to 10 minutes before serving. Slice flavoured butter into coin-shape pieces and use to top grilled steak.

Grilled Culotte with Caramelized Shallot and Blue Cheese Compound Butter
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