Porcini-Red Wine Butter

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  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons finely chopped dried porcini mushrooms

Recipe Preparation

  • Put butter on a work surface and sprinkle with mushrooms. Drizzle with wine and season with salt. Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Recipe by The Bon Appétit Test Kitchen,Reviews Section

About snfd

Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.

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Pear Pie with Red Wine & Rosemary

Photo by Chris Court, Recipe by BonAppetit.com


3 tablespoons granulated sugar

3 cups all-purpose flour, plus more for dusting

12 tablespoons (1½ sticks) chilled unsalted butter, cut into pieces

¼ cup chilled vegetable shortening, cut into pieces

1 teaspoon apple cider vinegar


2 tablespoons chopped fresh rosemary

1¾ cups dry red wine, divided

2 tablespoons unsalted butter, cut into pieces

5 teaspoons all-purpose flour plus more for dusting

1 teaspoon vanilla extract

3 pounds firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced

1 large egg, beaten to blend

3 tablespoons granulated sugar or raw sugar


BASIC PIE DOUGH: Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic chill at least 1 hour.

FILLING & ASSEMBLY: Bring granulated sugar, rosemary, and 1½ cups wine to a boil cook, stirring occasionally, until reduced to about ⅔ cup, 5–8 minutes. Strain through a fine-mesh sieve into a small bowl. Whisking constantly, gradually add butter and whisk until syrup is smooth.

Whisk cornstarch, cinnamon, 5 tsp. flour, and remaining ¼ cup wine in a small saucepan set over medium heat cook, whisking constantly, until thickened, about 1 minute. Slowly add syrup, whisking until smooth, then stir in vanilla and salt. Chill until cool, about 30 minutes.

Place a rack in lower third of oven and preheat to 375°. Toss pears and red wine syrup in a large bowl. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill.

Meanwhile, roll out remaining disk of dough into a 14” round. Using a pizza cutter or a sharp knife, cut into twelve 1”-wide strips. Arrange 6 strips crosswise across top of pie, spacing about 1” apart.

Arrange remaining 6 strips lengthwise across top of pie, lifting crosswise strips and weaving lengthwise strips over and under to form a lattice. Brush edge of dough with beaten egg and press ends of strips and bottom crust together to seal. Trim strips to same length as bottom crust, then fold bottom crust over lattice strips crimp edge. Brush crust with beaten egg and sprinkle with granulated sugar. Chill in freezer 15 minutes.

Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce oven temperature to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 60–75 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

Season to beef

  • In a small bowl, combine the porcini powder, salt, thyme, black pepper, and marjoram.
  • Using a paring knife, trace the fat seams of the roast and the bone to make a series of deep incisions on both sides, without completely separating the muscles. Coat the meat all over with the rub, massaging it between the muscles and on all sides of the roast. Tuck the garlic into the incisions in the meat.
  • Put the meat in a Dutch oven or high-sided skillet that fits it snugly. Cover and refrigerate overnight and up to 3 days.

Braise the beef

  • Remove the meat from the refrigerator and let sit at room temperature for 1 to 1-1/2 hours before cooking.
  • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the carrots, onion, wine, Worcestershire, and 1/2 cup water. Cover tightly and cook until the meat is fork-tender, 3 to 3-1/2 hours. Leaving the liquid and vegetables in the pot, transfer the meat to a rimmed baking sheet to cool slightly. Separate the meat into large chunks, and remove and discard any fat.
  • Skim the fat from the broth. Return the meat to the pot and arrange the pieces in a single layer. (The dish can be prepared up to this point and refrigerated for 1 to 2 days. Reheat the meat at 300°F, covered, for 30 minutes before proceeding with the recipe.)
  • Raise the oven temperature to 425°F. Cook the meat, uncovered, flipping once, about 40 minutes because of the dark rub, it won’t change much in appearance, but a crust will form. Serve with the vegetables and sauce, and season to taste with salt.

You can buy porcini powder or make it yourself by grinding dried porcini mushrooms to a fine powder in a spice grinder.

Recipe Notes

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Steak Maître D’hôtel

What is Steak Maître D’hôtel? Simply put it is a steak, either grilled or pan-seared, that is served topped with Beurre Maître d’hôtel. So what is Beurre Maître d’hôtel? It is a type of Beurre Composé, French for Compound Butter.

The name Beurre Maître d’Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant’s maître d’hôtel at the diners’ tables. It is also referred to as Maître d’Hôtel butter. As far as Compound Butters go, Beurre Maître d’hôtel is one of the easiest, which explains the table-side presentation.

When you have the time, go in search of Compound Butter Recipes. I like to do several at a time, formed into butter logs that are then labeled and placed in my freezer. That way, I only need cut off a few rounds whenever I want to elevate my meal just a little. Two of my favorites are Porcini -Red Wine Butter and Tarragon-Shallot Merlot Butter. But those are posts for another day.

When you read over the recipe, you are bound to ask why fry up the fat from the steaks? For one thing, fat is very flavorful. By using the fat to prime the skillet, you will get all the flavor without have a big hunk of fat in your mouth.

Steak Maître D’hôtel
4 New York steaks, about 1/2 inch thick
1 1/2 teaspoon Olive Oil
Smoked Salt to taste
Black Pepper to taste
4 tablespoons softened Butter
1 1/2 tablespoon fresh Parsley, finely minced
1 teaspoon Lemon Zest
1 Garlic Clove

Remove steaks from the refrigerator. Trim any excess fat and set fat aside.

Season steaks generously with smoked salt and black pepper. Let rest on the counter for about 30 minutes.

When ready to cook, heat a cast iron skillet over medium high heat almost to the point of smoking. Drizzle pan with a little olive oil.

Fry the reserved steak fat in the hot skillet to season the pan. Cook until very crisp ole frying bacon. Remove fat pieces with a slotted spoon and discard.

Place steaks in the skillet, lower heat to medium-high. Sear undisturbed for 6 to 7 minutes.

Turn steaks over, continue to sear another 6 minutes or until the desired doneness is achieved.

While the steaks are searing, place butter in a small bowl. Chop parsley, scatter over the butter. Add lemon zest. Finely mince garlic, add to the butter.

With a fork, mash the flavoring agents into the soft butter. Form a small log. Refrigerate until hard.

When ready to serve, slice the butter into four pats and place one pat each on top of the steaks. Let the butter melt into the meat and enjoy.

For a complete supper, serve steaks with Braised Green Asparagus and New Potatoes with Béarnaise Sauce.

Oh, and in case you were wondering why no pictures of the butter prep, I keep a variety of butters in the freezer, and simply cut the pats when needed.

No Steak Maître D’hôtel could be the star without a delicious supporting cast of New Potatoes Béarnaise and Char-Braised Basil Asparagus .

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Apricot Sorbet Floats

Not into decadent desserts? Perhaps your guests prefer variety. Then this 3-ingredient recipe will certainly keep your taste buds and friends very satiated. Just a word of advice – don’t use your best Champagne for this dessert any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots choose the ripest, most fragrant ones you can find. Bring 1 cup of sugar, 450g of apricots, ¾ cup of sparkling wine and 2 cups of water to a boil in a medium saucepan. Reduce the heat and allow it to simmer, stirring occasionally, until apricots are very tender, for 10 to 15 minutes. Let the apricot mixture cool completely. Transfer apricot mixture to a blender and purée everything until smooth. Add water to the apricot mixture so it measures 4 cups. Transfer the mixture to a large shallow baking dish. Freeze until solid, at least 4 hours. To serve, we recommend scooping sorbet into coupe glasses or bowls and top with more apricot slices and even more sparkling wine.


For the fresh fettuccine:

Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.

Divide the dough into 4 pieces. Using your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness.

Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.

Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.

Lay the sheet of rolled-out dough on a counter and cover with a dish towel. Roll out the remaining dough. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine.

For the beef ragù:

Place the porcini mushrooms in a small bowl and cover with boiling water and let sit for 30 minutes. Drain the mushrooms through a fine mesh strainer and reserve the strained soaking liquid.

Place a Dutch oven over high heat. Add oil, and heat until it is almost smoking. Add the beef and pork to the pan and season with salt and pepper. Cook, stirring occasionally, until the meat is golden-brown and rather crusty, about 10 minutes. Transfer the meat with a slotted spoon to a plate lined with paper towels. Reserve for the ragù.

Add the onion, carrot and celery to the reserved fat in the pan and cook over medium heat, stirring occasionally, until the vegetables are softened and lightly golden, about 8 minutes. Add the crushed garlic and cook for one minute. Add the tomato paste and crushed red pepper flakes and cook for 30 seconds more. Add the red wine and stir with a wooden spoon to scrape up the brown bits from the bottom of the pan. Simmer until the liquid is reduced by half. Return the cooked meat to the pan. Add the tomatoes, beef stock, porcini mushrooms and their soaking liquid and the bay leaf. Cover the pan, reduce the heat to a low simmer and let cook for 90 minutes.

To cook the pasta:

Fill a large pot with water and add a few tablespoons of salt. Set over high heat and bring to a boil. Stir in 1 pound of the pasta and cook until pasta is al dente, about 2 minutes. (If using dried fettuccine, follow the package instructions and cook for approximately 8 minutes). Drain pasta and reserve the pasta water.

In a separate large sauté pan, ladle 2 cups of ragù into the pan. Add 1/2 cup of the pasta water and turn the heat on high. Add 4 tablespoons of butter and the cooked pasta and let cook together for 60 seconds. Add the Parmigiano-Reggiano, oregano, parsley, basil and salt and pepper to taste. Transfer to a large serving bowl. Sprinkle with more Parmigiano Reggiano and season with freshly ground black pepper. Serve immediately.

Cooking the Perfect Filet

If you’ve never cooked filet mignon via the stovetop and oven method, it’s very simple. Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415° F.

I typically bake the filets for about 5-6 minutes for medium-rare. That’s the beauty of cast iron, you can easily transfer from stovetop to oven. This method always yields consistent results and I promise it will be the best steak you’ve ever made.

M’tucci’s Wine is Here!!

M’tucci’s wine is now at all locations. Early in 2020 we started working with a California wine maker to craft wines especially for us and for our menus. There will be full report with tasting notes in next week’s La Gazzeta di M’tucci’s.

M’tucci’s Partners Austin Leard and John Haas welcoming the new M’tucci’s wine to M’tucci’s Twenty-Five.