We prepare a lot of steaks at the Inn for entrees and try to vary the presentations for many of our repeat guests so I am always looking for new ideas. I found this month's recipe at www.cooking4love.com. It is basically a compound butter that melts onto the steak right at the time of serving. It also works well with grilled lobster and any entrée that marries well with tarragon flavor.
To good times with great food & drinks,
½ cup softened butter
1 glove of garlic, minced
½ tablespoons green onion, minced
½ tablespoon fresh tarragon leaves, minced
¼ tablespoon parsley leaves, chopped
¼ cup light sour cream
½ teaspoon fresh lemon juice
¼ teaspoon lemon zest
2 tablespoon Dijon mustard
¼ teaspoon ground black pepper
Pinch of salt
Instructions:Combine all the ingredients in a bowl and mix until smooth. Cover and refrigerate.