by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
This makes enough for about 8 to 10 steaks, but is good to freeze, use on croutons, or toss with more pasta.
- 1 pound butter
- 1 cup heavy cream
- 3 to 6 cloves of garlic, peeled and chopped
- 1 cup grated Parmesan cheese
- Pinch grated nutmeg
- Salt and pepper to taste
Whip the butter until soft and creamy. In a slow stream, beat in the cream. Add the parmesan, garlic, salt, pepper, and nutmeg. Taste for seasoning. Put a generous spoonful on each steak. Serve with blanched asparagus and pasta.