# Steak butter (compound butter)

**URL:** <https://community.anovaculinary.com/t/steak-butter-compound-butter/33034>\
**Category:** General\
**Created:** [April 30, 2024, 1:42pm UTC](https://community.anovaculinary.com/t/steak-butter-compound-butter/33034 "2024-04-30T13:42:04Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\
**Post date:** [April 30, 2024, 1:42pm UTC](https://community.anovaculinary.com/t/steak-butter-compound-butter/33034/1 "2024-04-30T13:42:04Z")

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A heads up really.

Daughter was back from university & she & wife were caning steaks (because, dad was cooking, dad was aware of student budget not being steak orientated)

Daughter found she liked veiny blue cheese recently (huzzah) & so a blue cheese compound butter was on the menu.

Asked wife to grab some extra salted butter & a decent blue cheese to make some.  
Wife turned up with a hardly veined brie (oh dear)  
Now I love brie, i’ve smoked enough of it, thought what the hell, try it anyway (no info out there really) mixed it in via processor, shaped, wrapped & chilled.  
Tried it on a couple of bavettes (blue & rare) & …DO NOT USE A VEINED BRIE (aged or otherwise)

Imparts a slight sourness, & a questionable “is it actually blue cheese in here” !? doubt. (wife couldn’t tell but my taste-buds are more pronounced)

Reinforce to your other half is they are doing the shopping a proper blue stilton, crumbly, not gooey, with decent veining from the outset not a block of brie that looks like it had a bacilli knife pushed in a mere 4 spots of a half cheese wheel.

Obviously aging the brie does result in a sourness, but this had to be done to some degree as it was akin to getting a decorator in to paint 1/10 of one wall when the whole room actually needed doing.

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**Author:** ![MrGus](https://avatars.discourse-cdn.com/v4/letter/m/b9bd4f/32.png) [@MrGus](https://community.anovaculinary.com/u/MrGus)\
**Post date:** [May 4, 2024, 10:12am UTC](https://community.anovaculinary.com/t/steak-butter-compound-butter/33034/2 "2024-05-04T10:12:21Z")

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Got some proper stilton from the village of stilton itself when dashing around via the motorway after stopping off in pork pie country (Melton Mowbray for a selection of the tin baked classic from a sellers firm who started producing in the 1820’s) , proper compound butter on its way, I will try & bring the veiny brie back from the dead & mix in some spare stilton, wife has to eat that btw, (or she will never hear the end of it)

The 15th century Stilton bell pub-inn [https://thebellstilton.co.uk/](https://thebellstilton.co.uk/) was where I had my first ever blue steak as a teenager (it was a trading point for numerous counties selling their cheeses at the high street market which as the uk spine road ran up & down the country, established by the romans) …kind of like your route 66 but “a bit” older.