Emerils Maitre Dhotel Butter Recipes

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NEW YORK STRIP WITH BEURRE MAITRE D'HOTEL



New York Strip with Beurre Maitre d'hotel image

Provided by Emeril Lagasse

Categories     main-dish

Yield 6 servings

Number Of Ingredients 10

1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed
Essence, recipe follows
Salt
Freshly ground black pepper
Beurre Maitre d'Hotel, recipe follows
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sticks unsalted butter, at room temperature
1/4 cup minced fresh parsley leaves
3 teaspoons fresh lemon juice

Steps:

  • Preheat a grill or the oven to 450 degrees F.
  • Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.)
  • Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel.
  • Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.
  • To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip.

EMERIL'S MAITRE D'HOTEL BUTTER



Emeril's Maitre D'Hotel Butter image

Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes 1/2 pound

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup minced fresh parsley
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place all ingredients in the bowl of a food processor; process to combine.
  • Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
  • Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.

MAITRE D'HOTEL BUTTER



Maitre d'Hotel Butter image

Provided by Food Network

Categories     condiment

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

1/2 cup/110 g unsalted butter, softened
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard, optional
Pinch paprika or cayenne pepper
Salt and freshly ground black pepper

Steps:

  • Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
  • Other compound butter ideas...
  • Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
  • Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
  • Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.

DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER



Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter image

Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

1/2 cup vegetable oil
1/2 cup Emeril's Original Essence or Creole seasoning
4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
4 (1/2-inch-thick) slices Emeril's Maitre D'Hotel Butter
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
  • Bring steaks to room temperature 30 minutes before ready to cook.
  • Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
  • Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
  • Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.

MAITRE D' HOTEL BUTTER



Maitre D' Hotel Butter image

Make and share this Maitre D' Hotel Butter recipe from Food.com.

Provided by Dienia B.

Categories     Very Low Carbs

Time 6m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, finely chopped
3/4 tablespoon lemon juice

Steps:

  • Cream butter in a bowl.
  • Add salt, pepper, and parsley.
  • Slowly add lemon juice.
  • Good with steak or roast.

Nutrition Facts : Calories 68.4, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 261.4, Carbohydrate 0.2, Sugar 0.1, Protein 0.1

EMERIL'S MAITRE D'HOTEL BUTTER



Emeril's Maitre D'hotel Butter image

Emeril Live. I tried this butter and it was fantastic. I wanted to share it with Recipe*zaar readers. I've used it on Steaks for an extra added treat. Thanks Emeril!

Provided by Ursie

Categories     Very Low Carbs

Time 5m

Yield 1/2 pound, 1 serving(s)

Number Of Ingredients 5

1/2 lb unsalted butter, at room temperature
1/4 cup minced fresh parsley (you can use dried)
4 teaspoons fresh lemon juice (you can use prepared)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Cream the softened butter in a bowl with a spoon.
  • Add the remaining ingredients and mix well (I used a mixer).
  • Place mixture on a large sheet of plastic wrap and form into a long cylinder, about 1 1/2 inches in diameter.
  • Roll up in plastic wrap to form a tight log.
  • Refrigerate or Freeze until needed.
  • (It freezes perfectly).

Nutrition Facts : Calories 1638.8, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1196.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.8, Protein 2.5

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Top Asked Questions

How do you make Emeril Lagasse's compound butter?
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks. Place all ingredients in the bowl of a food processor; process to combine. Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick.
What is Maître d'Hôtel butter?
Of the infinite ways you can add ingredients to butter to create compound butters, Maître d'Hôtel butter is arguably the most widely known and used. Originating, of course, in classical French cooking, it gets its name from the fact that it was often prepared and served at the table by a restaurant's maître d'hôtel (or head waiter).
What do you serve with Emeril's rib-eye steak?
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes .Also try: Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

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