The practice of applying butter to beef isn’t anything new. Topping your steak with some type of herb-infused buttery goodness is time-tested and oft-practiced. But have you ever thought about infusing your butter with … beef?
Soak that in for a second. Beef butter. Beurre de bouef.
Think about it: when do you like to add butter? Now picture it with a hint of beef. Crazy, right? Crazy delicious!
Chef Ashley Breneman, the executive chef at the Certified Angus Beef ® brand’s Culinary Center, happens to have the process down to a culinary science, so we stepped into her kitchen to find out more. Let’s make some beef butter!
- 1 lb. unsalted butter
- 1 lb. beef fat trimmings
- Salt
- Whip thawed butter in a stand mixer until it possesses a “spreadable texture.”
- On your stove top, render (melt) beef fat into completely liquid state in a sauce pan.
- Slowly add rendered fat into mixer with butter. Mix until it takes on a white frosting-like color and texture.
- Salt to taste.
