RoastedBellPepper

Don't Cover Steak, Discover It! ^®

Butter with Roasted Red Bell Pepper

4 TBS (1/2 stick) chilled butter	1/4 tsp garlic powder
1 TBS Steak Sense^TM Steak Sauce	1/4 tsp ground black pepper
1 tsp paprika	1/4 tsp salt

Place a fresh, red bell pepper over a high flame on gas stove, or burner on an electric stove. Char and blacken the pepper well on all sides. When well charred, place the pepper in a small paper bag, seal, and let stand for about 10 minutes. Scrape the blackened skin off the pepper with a knife. Do not wash the pepper. Chop the pepper finely and measure out 2 TBS. Place the butter, roasted pepper, Steak Sense, and rest of the ingredients in a food processor. Pulse the processor and scrape down the sides 3 or 4 times to thoroughly mix the ingredients and partially puree the pepper. Do not mix too long or butter will melt. Remove from processor and form small loaf of the butter mixture on sheet of waxed paper. Roll the paper and butter to form neat roll. Refrigerate for 30-60 minutes to firm up and blend the flavors.

Serves 4