Rosemary Mustard Butter Recipes

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ROSEMARY AND MUSTARD CHICKEN WITH VEGETABLE BOLOGNESE



Rosemary and Mustard Chicken with Vegetable Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 22

1 stick (1/2 cup) unsalted butter, at room temperature
1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig
1 tablespoon Dijon mustard
2 teaspoons herbes de Provence
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
One 4 1/2 to 5-pound chicken, rinsed and patted dry
1 ounce dried porcini mushrooms
1 1/2 cups low-sodium chicken broth, heated
2 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
6 ounces assorted mushrooms, such as shiitake, cremini and/or button (about 1 1/2 cups), stemmed and chopped
1/2 cup dry red wine, such as merlot or cabernet sauvignon
2 tablespoons tomato paste
1/2 cup mascarpone cheese, at room temperature

Steps:

  • For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
  • In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.
  • For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
  • In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
  • Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve.

MUSTARD BUTTER



Mustard Butter image

This is a wonderful butter to use on top of steaks, chicken, pork, or veggies. It has a secret ingredient that no one will ever guess! If you are uncertain about anchovy paste, start with a small amount and taste as you go. You'll be surprised at how it boosts the overall flavor without being fishy.

Provided by AuLait

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 10m

Yield 6

Number Of Ingredients 6

¼ cup unsalted butter, softened
1 tablespoon Dijon mustard
1 clove garlic, minced
½ teaspoon anchovy paste
2 dashes Worcestershire sauce, or to taste
salt and pepper to taste

Steps:

  • Combine the butter, mustard, garlic, anchovy paste, Worcestershire sauce, salt, and pepper in a bowl. Mix until garlic and anchovy paste are evenly distributed throughout the butter. Serve immediately over warm food or cover and chill until needed.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 0.8 g, Cholesterol 20.5 mg, Fat 7.7 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 116.8 mg

CLASSIC GRILLED STEAK WITH ROSEMARY MUSTARD BUTTER



Classic Grilled Steak With Rosemary Mustard Butter image

Classic tender grilled filet mignon or sirloin steaks, topped with a delicious herbed mustard butter! Very simple and easy to prepare. Wonderful served with jacket potatoes and a fresh green garden salad. Prep time includes chill time.

Provided by BecR2400

Categories     Steak

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

2 beef filet mignon steaks (or sirloin steaks)
2 ounces butter, softened (50 g)
1/4 teaspoon very finely chopped fresh rosemary
2 teaspoons whole-grain Dijon mustard
1/4 teaspoon minced fresh garlic
fresh ground black pepper, to taste

Steps:

  • Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
  • Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
  • Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
  • Cook steaks to your liking, and let rest 2-3 minutes before serving.
  • Slice the butter into thick rounds, set one on top of each grilled steak and serve.
  • Great with jacket potatoes and a fresh garden salad.
  • Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.

Nutrition Facts : Calories 207.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 219.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.5

BALSAMIC-ROSEMARY BUTTER



Balsamic-Rosemary Butter image

Provided by Bobby Flay

Time 50m

Number Of Ingredients 6

2 cups balsamic vinegar
2 teaspoons whole black peppercorns
2 teaspoons honey
2 tablespoons chopped fresh rosemary
1 1/2 sticks unsalted butter, slightly softened
Kosher salt

Steps:

  • Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
  • Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

DIJON MUSTARD BUTTER



Dijon Mustard Butter image

My daughter the "Mustard Queen" would probably use this on her toast or potato chips. You may want to try it on Soft Pretzels or Bread Sticks.

Provided by Charlotte J

Categories     Sauces

Time 5m

Yield 10 Tablespoons

Number Of Ingredients 3

1/2 cup butter, softened
2 tablespoons Dijon mustard
1/2-1 teaspoon caraway seed

Steps:

  • Mix everything together until fluffy.
  • Serve.

Nutrition Facts : Calories 83.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 24.4, Sodium 115.1, Carbohydrate 0.2, Fiber 0.1, Protein 0.2

ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER



Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter image

Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.

Provided by BethR

Categories     Meat

Time 23m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 lb gorgonzola, softened
1/4 cup unsalted butter, softened
3 tablespoons olive oil
3 1/2 lbs beef tenderloin steaks, cut crosswise into eight to ten 1 1/4-inch-thick steaks
1/4 cup Dijon mustard
3/4 cup fresh rosemary leaf, chopped
fresh ground black pepper

Steps:

  • Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
  • On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
  • Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
  • Butter may be made 1 week ahead.
  • Preheat oven to 450°F.
  • In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
  • Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
  • When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
  • Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
  • Transfer steaks to a cutting board and let stand about 3 minutes.
  • Cut butter into about 20 thin slices.
  • Cut each steak in half horizontally.
  • Tuck a butter slice between steak halves and top steaks with another butter slice.

Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7

ROSEMARY GARLIC BUTTER



Rosemary Garlic Butter image

This has a very strong flavor, so I recommend using sparingly. Great with Recipe #254091 or on mashed potatoes.

Provided by Alia55

Categories     < 15 Mins

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

1/2 cup butter, softened
2 garlic cloves, minced
2 tablespoons fresh rosemary, minced
1 tablespoon lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients in a small bowl.
  • Mix well.
  • Chill.

Nutrition Facts : Calories 1664.7, Fat 184.6, SaturatedFat 116.8, Cholesterol 488.1, Sodium 3637.6, Carbohydrate 8.8, Fiber 1.6, Sugar 1, Protein 3.1

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