Pink Peppercorn Butter

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.

Yield: 8 servings of 2 Tablespoons each

Featured Ingredients

Also known as an estragon herb, the beautiful, strong, pure, sweet nature of French tarragon is beyond compare. It is often used in salad... Size Options
$4.49 Glass jar, 1/2 cup (wt. .5 oz)
These fragile, fruity berries are not related to true pepper, but they have a sweet peppery taste that’s wonderful in cream sauces,... Size Options
$6.99 Glass jar, 1/2 cup (wt. 1 oz)

Pink Peppercorn Butter Recipe

Ingredients
Preparation Instructions

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!

Yield: 8 servings of 2 Tablespoons each
Helpful Hints

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.

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1 Comment

Glenn S

I love the amazing flavor of pink peppercorns. I think the cores are kind of bitter. I pour the whole jar of pink peppercorns in a food processor and pulse until the outer shells are powdery but the cores are intact. Then I sift and put the powdered shells in an airtight container.I discard the cores. I'll be making the compound butter with just the shells and I'll let you know how it turns out.

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