Roasted Garlic & Clive compound butter which is the perfect topping for a hot off da grill Beef Tenderloin.  Don’t limit yourself to just Roasted Garlic and Chive.  Once you learn the technique, the options are endless!  Red Wine and Shallot, Blue Cheese….

Here is what you need:

3 buds of roasted garlic
1/2 cup finely chopped fresh chives
7oz soft salted butter

Roast the buds of garlic with a bit of olive oil in the oven @350F until soft (roughly 30min).  When they come out they should look like this:

Now squeeze the bulbs so that the roasted garlic pops out onto the cutting board.  Roughly chop them up and then add them to the soft butter.  Add in the chives as well.  It should look like this before mixing:

It should look like this after mixing:

Now lay down a piece of plastic wrap, aka cling wrap aka saran wrap.  Place the butter close to the bottom of the wrap:

Roll the plastic wrap over the butter, not through the butter.  Pinch the edges and keep rolling so the butter squeezes together and form a tight cylinder.

Place the roll in the freezer until you are ready for it.  Once your steak is cooked slice off a disc, remove the plastic wrap and place on top of the hot steak.  Let it melt yo!  Works well with any of the Prime Cutz!