Ingredients
Preparation
In a small saucepan over medium-high heat, bring wine, shallot, honey, and thyme up to a boil. Continue boiling until wine is mostly reduced (should be about ¼ cup total), watching carefully toward the end as it reduces fast, about 6 to 8 minutes. It should be thick and syrupy, like maple syrup.Remove pan from the heat and let cool to room temperature. Scrape into a food processor and add 1 cup softened Land O Lakes® Salted Butter and ¼ teaspoon pepper. Pulse until combined. Transfer mixture to a large piece of plastic wrap or parchment paper. Tightly wrap butter and form into a rounded stick. Twist ends to seal and refrigerate until firm.Preheat a grill or grill pan over medium-high. Oil the grates. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Grill, turning halfway through, until golden on both sides and steak is cooked to medium rare, about 5 minutes per side. Remove steak to a work surface, top with about 1 tablespoon of the red wine butter, and loosely tent with foil. Let rest for 10 minutes before slicing.Meanwhile, clean and oil grill grates. Spread remaining 1 tablespoon Land O Lakes® Salted Butter on ciabatta and grill, turning halfway through, until lightly charred and crisp, about 2 minutes per side. Transfer bread to plates. Spread about 1 to 2 tablespoons red wine butter onto each piece of bread. Very thinly slice steak and top bread with steak. Sprinkle with parsley and serve.
Combine 1 cup Land O Lakes® Butter with Olive Oil & Sea Salt with the miso, lemon zest, and sugar in a food processor. Pulse until combined, about 20 seconds. Scrape miso butter into a medium bowl and refrigerate until ready to use.In a large heavy-bottomed skillet over medium-high heat, melt remaining 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt. Swirl to evenly coat bottom of skillet, then add mushrooms in an even layer. Cook mushrooms undisturbed, until golden on the bottom side, about 3 minutes. Flip and repeat on the other side, about 2 to 3 minutes more. Spread 1 to 2 tablespoons of the miso butter onto the top side of each piece of toast, arrange mushrooms over it, sprinkle with chives, squeeze with lemon, and serve.
Combine sugar and 2 tablespoons water in a medium saucepan. Place saucepan over medium heat and bring to a boil. Continue to boil, swirling the skillet occasionally once the sugar mixture starts to brown, until mixture is amber-colored, about 8 to 10 minutes. Remove saucepan from the heat and whisk in 1 tablespoon of Land O Lakes® Butter with Canola Oil, the heavy cream, and the salt, until melted and combined. Scrape caramel into a medium heatproof bowl and let cool to room temperature.Scrape cooled caramel into a food processor and add remaining cup Land O Lakes® Butter with Canola Oil. Pulse until well combined, about 30 seconds. Use salted caramel butter right away or refrigerate until ready to use.Spread about 1 to 2 tablespoons salted caramel butter onto each piece of bread. Top with apple and peanuts and serve topped with flaky sea salt.
