Bone Marrow Butter With Chives And Meyer Lemon Recipe
Recipe from the Tasting Table Test Kitchen
To learn more, read "TT Culinary Institute: The Perfect Steak" in our National edition. See the other recipes in the story: Bone-in Rib Eye with Rosemary, Garlic and Thyme, Béarnaise Sauce and Green Peppercorn Sauce.
Recipe from the Tasting Table Test Kitchen
Bone Marrow Butter With Chives And Meyer Lemon
Crank up your butter for the perfect steak with our Test Kitchen's bone marrow-enriched spread.
Prep Time
25
minutes
Cook Time
19
minutes
Servings
2
cups
Total time: 44 minutes
Ingredients
- 4 center-cut beef marrow bones, cut lengthwise by your butcher
- 1 tablespoon plus 1½ cups softened unsalted butter
- 3 tablespoons minced shallots
- 2 tablespoons minced Meyer lemon (with skin on)
- 2 tablespoons finely chopped chives
- 2 tablespoons minced parsley
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes
Directions
- Preheat oven to 350°. Place the bones on a baking sheet lined with aluminum foil and roast until marrow is just soft, about 15 minutes. Allow to cool.
- Meanwhile, heat a skillet over medium heat. Melt 1 tablespoon of the butter, then add the shallots and cook, stirring with a wooden spoon, until softened, about 4 minutes. Transfer the shallots to the bowl of a standing mixer fitted with a whisk attachment.
- Using a small spoon, remove the marrow from the bones and add to the mixer along with the remaining butter, Meyer lemon, chives, parsley, salt and red pepper flakes. Whip on medium-high speed until the butter is incorporated and fluffy.
- Using a rubber spatula, mound the butter onto a piece of parchment paper and roll it to form a cylinder. Twist the ends of the cylinder like a party favor, then chill until firm, about 1 hour. To serve, slice the butter into rounds and place a round on top of a steak to melt.