Chef Tyler Sailsbery Serves Up Steak and Butter Curried Brandy Carrots

For Father’s Day menus, offer the affordable luxury of steak with a decidedly contemporary flair. Grassland’s Wüthrich (pronounced we-trek) 83% European Style Butter adds a boost of richness to the sauces and sides that elevate steak dinners to celebration-worthy indulgences.

Wüthrich 83% European Style Butter provides unparalleled flavor, texture, and cooking performance. It’s a versatile, staple ingredient for foodservice kitchens. Because of its lower water content, Wüthrich 83% European Style Butter is ideal for making luxurious compound butters that freeze well and can be kept on hand to complement steaks and burgers. Chefs around the country have also discovered that the 83 percent fat content allow them to use nearly 25 percent less product and achieve the same results.

Chef Tyler Sailsbery of The Black Sheep Restaurant in Whitewater, Wisc., has created a luxurious Father’s Day recipe that relies on the flavor and texture of Wüthrich 83% European Style Butter. Grassland Bleu Butter and Port Reduction with Steak and Butter-Curried Brandy Carrots features Bleu Butter topping for the steak and a buttery-rich sauce for the carrot side dish. Start by mixing 1 pound of Wüthrich 83% European Style Butter with ½ cup milk bleu cheese, such as Amish Bleu or Gorgonzola. Stir the butter and cheese until they are well-combined, then refrigerate until needed. After each steak is partially cooked in a cast iron skillet or other heavy pan, top it with 3 Tablespoons of bleu butter. Finish steaks in the oven, and then drizzle them with port wine reduction.

Chef Sailsbery’s steak recipe is accompanied by Butter-Curried Brandy Carrots, featuring carrots baked until they’re tender. The carrots are then coated with a sauce of Wüthrich 83% European Style Butter, yellow curry powder, brandy, brown sugar, salt and pepper, and a pinch of cinnamon, if desired.

Grassland produces a line of high-quality butter products for dining and baking operations, and has garnered more than two dozen awards for butter, winning top honors at state, national, and world competitions.

Recipe: Bleu Butter and Port Reduction with Steak and Butter Curried Brandy Carrots

Chef Tyler Sailsbery
The Black Sheep Restaurant
210 W Whitewater St.
Whitewater, Wisc. 53190

Bleu Butter

  • 1 pound Wüthrich 83% European Style Butter, room temperature
  • 1/2 cup mild bleu cheese (Amish Bleu or Gorgonzola Cheese)

In a medium mixing blow, add butter and cheese. Stir until combined. Refrigerate until needed.

Steak with Bleu Butter and Port Reduction

  • 1 bottle Ruby Port
  • Cooking oil
  • 4 -¾ to 1 inch thick rib eye or top loin steaks Seasoning salt
  • 12 tablespoons of Bleu Butter

Over medium heat, in a large frying pan, add bottle of port; reduce by half and coats the back of a spoon. Pre-heat oven to 500° F. Over medium-high heat, place cast iron or other heavy fry pan to warm. Add a small amount of cooking oil to coat pan. Season steak with seasoning salt on both sides; place in pan, cover; cook for 4 to 5 minutes. Turn steaks; cook for additional 3 to 4 minutes. Place 3 tablespoons of bleu butter to the top of each steak, place pan in the oven. Cook until reaches desired doneness. Drizzle with the port reduction. Serve immediately with carrots.

Butter Curried Brandy Carrots

  • 1 ½ pound carrots
  • 1/4 cup olive oil
  • 1/4 cup Wüthrich 83% European Style Butter
  • 1 tablespoon yellow curry powder
  • 2 tablespoons brandy
  • 1 tablespoon brown sugar
  • Optional- Pinch of cinnamon
  • Salt and pepper to taste

In a medium mixing bowl, add carrots, olive oil and pinch of salt; toss together. Place carrots on baking sheet. In a 350° F oven, bake carrots for 30 minutes until tender. Over medium high heat, in a medium fry pan, add butter and carrots; stir for 3 to 4 minutes or until carrots start to brown. Add curry, brandy, brown sugar, and cinnamon; stir until mixture coats carrots. Serve immediately.

Chef Notes: Wüthrich 83% European Style Butter works well for compounds because the lower water content allows the butter herb mixture to freeze without affecting the herb flavors. The process is rather easy and your compound butter can be kept for a few weeks refrigerated, or frozen for months. Our bleu cheese compound butter is our most popular and pairs exceptionally well with steaks and burgers.

Yield: 4 servings


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