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Tomato & Basil Butter for Steaks & Chops

D'Artagnan | Yield: makes 1/4 pound log
This compound butter has classic summer flavors and pairs well with grilled beef, pork, and veal. Add a generous pat on top of your steaks and chops while they’re resting.
Tomato Basil Compound Butter Recipe | D’Artagnan

Ingredients

  • 4 fresh basil leaves
  • 1 stick (8 Tbs) unsalted butter, softened
  • 3 sundried tomatoes (in oil), finely chopped
  • 1 teaspoon organic lemon zest
  • Fine sea salt & freshly ground black pepper

Preparation

  1. Stack the basil leaves and roll tightly lengthwise. Cut roll into very thin strips then cut strips so basil is very finely chopped.
  2. In a small bowl, combine softened butter, basil, tomatoes, and lemon zest. Season with salt to taste and a few turns of pepper. Mix until evenly combined. Place butter in plastic wrap and roll into a log shape. Chill.

Recipe note: Compound butter will keep fresh for about 2 weeks in the refrigerator and 1 year in the freezer.