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Chef Stefan's Secret Rub with Merlot and Shallot Compound Butter

Rub Ingredients

  • 1 tbsp coriander

  • 1 tbsp mustard seeds

  • 1/2 tbsp chili flakes (more to taste if you like it very spicy)

  • 1 tbsp peppercorns

  • 1 tbsp fresh Italian flat leaf parsley

  • 1 tsp smoked paprika

  • 3 tbsp extra virgin olive oil

Compound Butter Ingredients

A compound butter is a mixture of butter and delicious ingredients mixed together then chilled.

  • 1/2 pound good quality butter at room temperature (do not use margarine or a mixture)

  • 4 medium sized shallots, diced finely

  • 1 cup CedarCreek Estate Merlot

 

 

 

 

Method

  1. Use a mortar and pestle or spice grinder to grind coriander, mustard, chili flakes and peppercorns coarsely.

  2. Chop fresh garlic and parsley. Add to paprika and olive oil.

  3. Add the ground spices to the olive oil mixture.

  4. Rub vigorously but gently into steak. Let rest in fridge at least 4 hours and preferably 8 hours.

  5. Add shallots and wine to a small, heavy saucepan and simmer gently until reduced to a syrupy consistency. Cool completely.

  6. Place cubed, softened butter in a food processor and blend while slowly adding Merlot mixture.

  7. Once everything is well mixed, place it into a pastry bag and pipe onto parchment paper. Butter can also be placed on a large piece of plastic wrap and folded into a log. Chill.

  8. After your steak is grilled and while it is still piping hot, place a slice of butter on top and allow it to melt.

This dish is excellent paired with CedarCreek Estate Merlot.