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I've always loved indulging in steak at restaurants. It's usually served with a big dollop of butter. For very special occasions, I like to treat my family to thick, juicy steaks with this compound butter melted on top.
8 servings of 2 Tablespoons each
Set butter out and let it come to room temperature. Crush the tarragon in your hands and stir it into the butter along with the pink peppercorns. (If you are using fresh tarragon, chop it into fine pieces.) Be careful as you stir--try not to break up the pink peppercorns too much. Add salt if you like. Roll the butter into a long cylinder in plastic wrap and refrigerate it until it stiffens.
This butter will keep for a week or more if you use dried tarragon. Fresh tarragon will go bad in about 3 days or so.
Prepare your favorite steak and top it off with a squeeze of fresh lemon juice and a big pat of pink peppercorn butter. Yum! Delicioso!
Pink peppercorns and tarragon also pair very well with any type of white fish. Try this butter on fish, chicken, steak...it's very versatile.
This recipe was provided by Juniper Rosa from St. Cloud.