You know what we love about butter? Basically everything. It’s perfect in all forms, whether it’s browned in a pan, fried with eggs or generously heaped onto muffins, steaks, roasts, or just placed directly into our mouth. You know what we like even more than butter? Compound butters. Made up of a mixture of butter and your choice of herbs and spices, compound butters add a bit of elegance to even the simplest of dishes. Impress your dinner guests and your taste buds with this dangerously tasty orange rosemary concoction!
- 4 – 6 oz tenderloins
- 1 18 oz tube polenta, sliced into 1/2 inch rounds
- 1/2 cup unsalted butter
- 1/2 tsp sea salt
- 1 sprig of rosemary, chopped
- 1 orange, zested
- juice from 1/2 orange
- more salt and cracked black pepper to taste
Let stick of butter soften to room temperature, then add to mixing bowl and whisk on high speed until butter is light, fluffy and aerated. Add ½ tsp sea salt, rosemary, orange zest and juice and cracked black pepper to taste and whip until well combined.
Lay out a sheet of plastic wrap on a level surface. Scoop butter out of bowl into clean hands, and gently roll it until it forms a long log shape. place it on running parallel from the edge, about 1 inch from the edge of the wrap, and then gently roll until butter is covered by multiple layers of wrap. Picking up one end with each hand, swing the butter log in circles until it tightens and compacts. Twist the ends, then place butter in the refrigerator on a level surface several hours before slicing into rounds (or hasten the process by placing in the freezer for no more than 15 minutes). Once the butter is firm to the touch, remove from the refrigerator and slice into rounds.
While the butter is chilling, remove tenderloin from the refrigerator and pat dry. Liberally sprinkle each side with sea salt and freshly ground black pepper, and allow meat to come to room temperature (about 30-60 minutes).
Preheat oven to 250 degree. Lightly coat a cast iron skillet with oil, then heat on stovetop on medium high heat. Once the skillet is very hot, place each tenderloin in the pan; sear on each side for 60 seconds. Immediately remove from heat, and insert a meat thermometer into the center of one of the tenderloins, setting to 140 degrees for medium rare. Place three pats of butter evenly on each tenderloin, so the top of each is covered, and put into preheated oven. Cook until it reaches temp, then remove from oven and allow to rest.
While the steak is in the oven, heat the tablespoon of olive oil in a skillet over medium high heat; once oil is hot, spread even layer of polenta rounds. Fry on each side until crisped and brown, approximately 2-3 minutes on each side (may need to fry in batches). Remove from pan and let sit on paper towels briefly, then place 3 rounds on each plate. When ready to serve, top polenta rounds with tenderloin, and serve with more butter if desired.
** will have leftover compound butter; please note it is delicious on chicken, over steamed vegetables or cornbread.