Reviewed: May 18, 2009

I served this superb butter recipe on my barbecue party buffet table. People spread it on their chicken breasts, roasted corn on the cob and on their grilled crusty bread. Fabulous flavour and sooo many uses. Definitely will serve again and again.

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sandover

Cooking Level: Intermediate

Home Town: Vancouver Island, British Columbia, Canada

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Reviewed: Mar. 14, 2009

INCREDIBLE!!! I can only imagine how good it would taste if I had enough fresh herbs on hand. I only had 1 TBS of fresh thyme, and had to use 2 tsp dried. I had all the fresh rosemary, but had to use all dried parsley. I was a little heavy on the garlic, but followed the recipe otherwise. SOO GOOD!! I'm sick right now because I put tons of butter on my fillet mignon... :)

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5 users found this review helpful

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Feb. 16, 2009

Excellent flavor. I used this butter on beef tenderloin, fish (halibut) and bread. All I can say, thank you, Ryan Nomura, for your wonderful recipes.

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3 users found this review helpful

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amanecer

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

This is a wonderful very interesting recipe. Easy to make!

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1 user found this review helpful

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Sep. 14, 2008

I used a whole tenderloin roast that we just grilled over mesquite coals. Nothing on it other than s/p and evoo. We all absolutely loved it! I am now trying to think of another use for the leftover butter. I did toast the pine nuts, but otherwise, followed the recipe. A keeper!

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Barbara

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Reviewed: Jun. 24, 2008

LOVED this butter...used the extra on nice Italian bread.

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2 users found this review helpful

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Mrs. DeCanio

Cooking Level: Intermediate

Home Town: Sidney, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 24, 2007

This dish was amazing! I used tenderloin from Costco and it turned out great.

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1 user found this review helpful

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Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2007

Used tri tip for the budget, was awesome

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4 users found this review helpful

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 17, 2007

My husband isn't a big blue cheese fan so I had to sneak this one in. He'll eat it if he doesn't know what's in it. So he had a bite and said, "This is pretty good." A great compliment from him! I liked it a lot. I couldn't find pine nuts in my rural neck of the woods and it was still great.

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mrskay9

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Reviewed: Sep. 9, 2007

Used tri tip. Nice change. Would definitely make again.

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3 users found this review helpful

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POTARI

Home Town: San Jose, California, USA

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Reviewed: Sep. 4, 2007

Absolutely wonderful! I love this butter! We made 4 servings of butter & only two steaks so I'm having the leftovers for lunch today on egg noodles...should be good!I made no changes to the recipe except to use a bit of hubby's roasted pepper hot sauce instead of the crushed red pepper & I coated the steaks w/ just tad bit of EVOO before sprinkling them w/ Paula Deen's house seasoning (salt, pepper, garlic powder). Started the meal off w/ a glass of Sauvignon Blanc, pesto bruschetta, Asparagus Wrapped in Crisp Prosciutto (from allrecipes), then this fabulous steak recipe & a huge salad w/ Sweet Cherry Soup & Butterball cookies (both are recipes I got from a friend at my cooking forum...Cooking Friends) for dessert. Loved every bite....thanks Ryan Nomura!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Aug. 28, 2007

It isn't very often that I find a recipe that I don't make changes to, and this one I changed nothing. I used gorgonzola and it was WONDERFUL. A must try!!!

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rbcastroot

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Reviewed: Aug. 23, 2007

The gorgonzola-pine nut-herb butter is the shining star in this recipe. I used Amish blue cheese in place of the gorgonzola, but that was the only substitution I made. I am usually a steak purist; just salt and pepper, please. But this cheese herb butter was beyond fantastic with the filet mignon...delicious enough that I cannot envision eating a filet without it! Thank you SO much for this recipe!!

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E J

Cooking Level: Expert

Home Town: Jacksonville, Illinois, USA

Living In: Marion, Illinois, USA

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Reviewed: Jul. 30, 2007

The butter spread was delicious!!! This recipe was easy to make and brought out wonderful flavors in the beef. I am a *real* novice in the kitchen and this dish made me look like a pro!!!

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7 users found this review helpful

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jwelkhouri

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Reviewed: Nov. 19, 2006

Excellent flavor!

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4 users found this review helpful

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GILSDORF

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 11, 2006

Great recipe. The butter has lots of flavor. I made a good amount of butter and also used it on veal chops and pork loin chops and both of those dishes came out very good as well.

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9 users found this review helpful

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jimmy d

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Reviewed: Sep. 23, 2006

Wow,this was delicious. I am not a blue cheese fan so I used parmesan as suggested by another reviewer and my husband and I both could not eat enough.

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7 users found this review helpful

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CHUCKBALL

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Reviewed: Aug. 24, 2006

Very good! My fiance didn't even want to try this because he didn't think it sounded good. Well, he was very pleasantly surprised! This recipe is a keeper. I only used one clove of garlic because I'm not a garlic lover, but it was still really good.

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8 users found this review helpful

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JODI

Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA

Living In: Clinton, Pennsylvania, USA

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Reviewed: Jul. 17, 2006

Great recipe. I made the butter mixture in a mortar & pestle rather than the processor. Also, I used parmesan cheese instead of the gorgonzola. The flavours really worked well together.

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15 users found this review helpful