Filet Mignon with Porcini Mushroom Compound Butter

[The Yancey]

I'll be making this butter. I'll use a European one like Kerrygold.



http://www.foodiecrush.com/2014/03/f...mpound-butter/

[ShutTheSuccop]

yum....looks great!

[Nassau Gamecock]

In your market, is Kerrygold better than Pelugra? We get fairly cheap Irish and NZ butter ($2.10 or so for 500 grams) and the change of taste of French butter is our upscale version.

[The Yancey]

Originally Posted by Nassau Gamecock

In your market, is Kerrygold better than Pelugra? We get fairly cheap Irish and NZ butter ($2.10 or so for 500 grams) and the change of taste of French butter is our upscale version.

Locally sometimes I can get Pelugra but they always have Kerrygold. I've thought of making my own from a local organic dairy. Maybe use some goat or yak milk. Here is Emeril's simple recipe: http://www.foodnetwork.com/recipes/e...ped_fragment_=. I still have an old wooden butter press. Might be time to put it to some use!

[HeadCockFan]

Hungry

[MB_Gamecock]

I tried it. It was wonderful.