Black Garlic Butter Steak

Nick and I got married early in the morning at Victoria Wedding Chapel in Waterford, Michigan.  It was a lovely, small ceremony, with our closest friends and family in attendance.  Our reception was a huge party at a roller rink; The Rolladium in Waterford, Michigan.  It was a blast!  Kids and adults all had fun dancing, skating, playing games and just partying.  Best day ever!


In between the ceremony and the reception, was a beautiful brunch at The Root Restaurant, now Stella’s Table (@stellastablewhitelake).  I don’t even remember what Nick had, but I ordered the Steak & Eggs.  I remember every bite so specifically because it was the absolutely best steak I have ever had in my life.  I do not say things like this lightly.  It was a perfectly cooked steak with black garlic butter.

Here’s the best version of the Black Garlic Butter I have come up with so far - I wanted to share it with you.

INGREDIENTS

Black Garlic Butter.jpg


1 head black garlic, peeled
1/4 cup unsalted butter, softened
1 teaspoon brandy
1/4 teaspoons kosher salt, divided, plus more for sprinkling

DIRECTIONS

  • Place black garlic in a small bowl, and mash with a fork to a smooth paste. Add butter, brandy, and 1/4 teaspoon salt; mash until thoroughly combined. Spoon garlic mixture onto a sheet of parchment paper or plastic wrap, and roll into a 3-inch-long log. Refrigerate until ready to use.

  • Cook your steak how you usually do. (I used Filet Mignon - 4 minutes per side for medium rare). Don’t forget to let your steak rest. Then, cut steak against the grain into slices.

  • Cut black garlic butter into 1/2-inch-thick rounds. Top steak with black garlic butter (more, if you like).

DinnerMarie KellyMilford Kitchensteak, black garlic, butter, how to make black garlic, how to make black garlic butterComment