A quick warning: this is completely decadent and is definitely not something you should eat every day! However, special occasions call for special food, so to celebrate our six-month anniversary, I made a marinated flatiron steak and served it with sautéed baby portobellos and this butter, which melts down over the meat and gives it intense flavor. The raw shallot gives it a mild oniony garlic flavor and a textural crunch. This is also fabulous in scrambled eggs! It’s a delightfully elegant touch that’s practically no work at all. And by using a butter with olive oil, you cut down on the saturated fat - you can almost pretend it’s health food!

You’ll need:

8 tbsp. softened butter (I used Land O’Lakes butter with olive oil)
1 medium shallot, minced
1/4 cup crumbled blue cheese
1 tbsp. chopped fresh parsley
1/4 tsp. fresh ground black pepper
pinch smoked sea salt

Stir all ingredients together. Refrigerate until just before serving.