Smoky Bacon, Chive, and Shallot Butter
Flavorful butter to top your steak
Servings: 10 servings
Ingredients
- 4 ounces Omaha Steak Applewood Smoked Steak-Cut Bacon coarsely chopped
- 1 cup (2 sticks) unsalted butter, 1/2 cup cut into pieces, 1/2 cup room temperature
- 1 small shallot, minced
- 3 tablespoons chives, finely chopped
- 1 teaspoon apple cider vinegar
- Kosher salt, to taste
- Freshly ground pepper, to taste
Instructions
- Cook bacon in a small sauté pan over medium heat, stirring occasionally until browned and crisp, 8-10 minutes.
- Using a slotted spoon transfer bacon to a small bowl.
- Add butter pieces to drippings, cook stirring often until butter foams and browns 5-8 minutes.
- Strain mixture into a medium-sized bowl or bowl of a stand mixer, stir in chopped shallot.
- Allow bacon fat/butter mixture to cool 30 minutes or until room temperature.
- Add room temperature butter to bacon fat mixture. Using hand mixer or stand mixer beat until light and fluffy. Add chives, vinegar, and reserved bacon. Season to taste with salt and pepper.
- Place butter mixture in refrigerator and allow to firm slightly.
- Butter can be made up to 3 days in advance. Pull 1 hour prior to serving to allow butter to soften.