Obviously we had to stay up to date with the TikTok trends and make a butter board for this upcoming holiday season. This was actually fun to make because all the flavors just kept coming together and melding so nicely. You get the crunch factor from Mendocino Spices Crispy Shallots and heat from the hot honey. The cayenne and pepper combo in the honey does not let the sweetness overpower the board. There’s a lot of small components you need to prepare for this board, but once they’re all ready it comes together quickly! This type of starter/meal would be perfect to serve with a steak dinner and would be able to serve up to 4-5 people. And yes, we are maybe suggesting to eat butter as a meal.
2 premium chateaubriand cut 9 oz filets
Mendocino Spices Montreal seasoning, to taste
2 sticks salted butter, softened
15 cloves garlic confit
¼ cup Parmesan
Mendocino Spices Crispy Shallots, for garnish
Fresh chives, chopped, for garnish
French or sourdough baguette, for serving
Red radishes, finely sliced, for serving
Hot Honey:
¼ cup honey
1 tbsp vinegar
1 tsp Mendocino Spices Crushed Red Pepper
1 tsp Mendocino Spices Aleppo Pepper
¼ tsp Mendocino Spices Ground Cayenne
– Prepare the main attraction by smashing the garlic confit until it resembles a paste. Combine the softened butter, garlic confit, and Parmesan. Set aside.
– Prepare the hot honey in a small pot over very low heat. Add the honey, vinegar, and Mendocino Spices to the pot, and wait for flavors to infuse for a few minutes. Do not let the honey come to a boil, or else it will thicken too much. Pour in a mason jar for accessible serving.
– Season filets to taste with Mendocino Spices Montreal Seasoning. Grill and cook over high heat (450°F – 500°F) until golden brown or slightly charred. Rest steaks for at least 10 minutes before serving.
– On a large charcuterie board with an icing spatula, spread the butter in large dollops or one big dollop until board is covered in butter. Top with the prepared hot honey, Mendocino Spices Crispy Shallots, and fresh chives.
– Serve the board with thinly sliced red radishes, a fresh baguette, and the filets. For the perfect bite, spread some butter on a piece of bread and top with a slice of radish and filet!