Prep 5 mins
Cook 5 mins
From Cooks Illustrated magazine, made to accompany beef tenderloin cooked in the CI method. I selected this flavored butter because the chives had just come up, harbinger of spring. It would be good on anything that you like with blue cheese.
- 3 tablespoons unsalted butter, softened
- 1 1⁄2 ounces mild blue cheese, about 1/4 cup, room temperature
- 1⁄8 teaspoon salt
- 2 tablespoons minced fresh chives
- Combine all ingredients in a medium bowl.
This just explodes with flavor! I know this was designed to be served with meat, but we had it with biscuits, and it was just wonderful. I like the idea of serving it on potatoes, too. Thanks for posting!
This was really loved by all of us. We all love blue cheese. My DS even had it on his potato.
Made for Best of 2011.
5 Stars!! This is wonderful! I really enjoyed this with a nice steak....thanks for sharing!