RoastedGarlic

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Butter with Roasted Garlic

4 TBS (1/2 stick) chilled butter	1 TBS roasted garlic
1 TBS Steak Sense^TM Steak Sauce	1/4 tsp ground black pepper
1 or 2 plump heads of garlic	1/2 tsp. olive oil

Roasted Garlic: Preheat oven to 400 F. Slice off 1/2- 3/4 inch from the pointy end of the garlic to expose a bit of each clove. Place garlic heads cut side up in center of a square of aluminum foil. Drizzle with olive oil. Place in oven and roast until cloves are completely soft and golden brown, test with a toothpick. This may take anywhere from 45 to 60 minutes depending on the size of the garlic heads. Remove from oven and cool. Squeeze out garlic pulp. Finely chop the pulp and measure. Butter: Place the butter, roasted garlic pulp, Steak Sense, and rest of 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 roasted garlic. 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