Worcestershire Butter Sauce Food

WORCESTERSHIRE BUTTER ROAST BEEF

Steps:

• Cream together the butter, garlic, Worcestershire sauce, thyme, salt, pepper and mustard.
• Using cold wet hands pat the butter all over the roast.
• Cover in plastic wrap and let stand in the fridge for up to a day.
• Take the roast out of the fridge and keep it at room temperature for 60-90 minutes roasting. This ensures a more even cooking of the beef.
• Place the roast on on a roasting rack in an aluminum foil lined shallow roasting pan.
• Preheat oven to 425 degrees. Roast the beef, uncovered at this temperature for 20 minutes.
• Reduce heat to 375 degrees F and roast uncovered for up to another hour or until the roast reaches the internal temperature desired for the doneness you prefer. See Notes.
• Baste the roast a couple of times with the butter and pan drippings during the cooking time
• Remove the roast from the oven and loosely tent it with aluminum foil. Leave it at room temperature for 20-30 minutes before carving. This is an essential step to let the meat relax and retain it's juices. Carving any roast too early can make all of the internal juices run off rapidly.
• After resting, slice thinly and serve.

HANGER STEAK WITH WORCESTERSHIRE BUTTER

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with aluminum foil and top with an oven-safe wire rack. Season steaks with kosher salt and pepper.
• Heat 1 tablespoon oil in a large skillet over medium-high. Sear 2 steaks, flipping once, until well browned, 4 to 5 minutes per side. Transfer to rack on baking sheet. Repeat with remaining 1 tablespoon oil and 2 steaks. Bake until an instant-read thermometer inserted in thickest portion of steak registers 135°F, about 10 minutes. (Alternatively, sear steaks; let cool, cover, and transfer to refrigerator for up to 1 day. Before serving, continue with recipe, allowing 18 to 20 minutes to finish steak in oven.) Remove from oven and let steaks rest on rack for 10 minutes.
• Meanwhile melt butter in a small sauce-pan over medium-low. Whisk in Worcestershire sauce. Remove from heat and stir in parsley.
• Slice steaks against the grain and transfer to a serving platter. Spoon butter mixture over steaks and top with flaky sea salt.

WORCESTERSHIRE BUTTER SAUCE

Steps:

• Melt the butter in a small saucepan and then add the remaining ingredients. Heat thoroughly and serve over fish or vegetables.

WORCESTERSHIRE BUTTER

Steps:

• In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.

WHISKEY BUTTER SAUCE

Steps:

• Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
• Reduce for 8 to 10 minutes.
• Over a low heat, whisk in butter, a few pieces at a time.
• Add last Tbsp whiskey.
• Sauce consistancy is thin and perfect for a filet mignon or flank steak.

STEAKS WITH WORCESTERSHIRE SAUCE

Steps:

• Heat butter or oil in a non stick pan.
• Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
• Place steaks in hot pan and cook quickly to desired taste turning only once.
• Lift out steaks when ready and keep handy.
• Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
• Return steaks to pan and turn in the sauce.
• Serve at once.

SIZZLE BURGER HAMBURGERS

Steps:

• In skillet, melt butter over medium heat. When butter is melted, pour in worcestershire sauce and stir until blended with the butter and hot. Add burgers and cook until burgers are at done to your liking, flipping once. Serve on hamburger buns with mustard, ketchup, mayo, pickles, tomatoes, lettuce, onions, cheese or whatever you like!