Rosemary Mustard Butter Recipes

Steps:

• Combine the vinegar and peppercorns in a small saucepan over high heat and cook, stirring occasionally, until reduced to 1/4 cup, 8 to 10 minutes. Remove the peppercorns, whisk in the honey and rosemary and let cool to room temperature.
• Combine the balsamic mixture with the butter and 1 teaspoon salt in a food processor or with a mixer until smooth. Scrape into a bowl and refrigerate 30 minutes to set slightly.

Steps:

• For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
• In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.
• For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
• In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
• Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

Steps:

• Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
• On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
• Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
• Butter may be made 1 week ahead.
• Preheat oven to 450°F.
• In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
• Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
• When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
• Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
• Transfer steaks to a cutting board and let stand about 3 minutes.
• Cut butter into about 20 thin slices.
• Cut each steak in half horizontally.
• Tuck a butter slice between steak halves and top steaks with another butter slice.

Steps:

• Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth. On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long. Chill log, wrapped in plastic wrap, until firm, at least 1 hour. Butter may be made 1 week ahead.
• Preheat oven to 450°F.
• In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan. Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
• When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste. Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown). Transfer steaks to a cutting board and let stand about 3 minutes. Cut butter into about 20 thin slices.
• Cut each steak in half horizontally. Tuck a butter slice between steak halves and top steaks with another butter slice.

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.