Surf N Turf 2.0: Strip Steaks With Bouillabaisse Butter

• 1 stick unsalted butter, softened
• 1 teaspoon tomato paste
• 1/4 teaspoon saffron, soaked in 1 teaspoon warm water for 10 minutes to bloom
• 1 tablespoon fennel fronds, finely chopped
• 1 small shallot, minced
• 1/4 cup minced fresh clams (usually available at the seafood counter), or 2 large clams, scrubbed very well and steamed until they just open and chopped
• kosher salt and black pepper, to taste
• 3 - 3 1/2 pounds strip steak or your favorite cut of steak
• 2 pieces fennel, tops trimmed and fronds reserved for the butter, cut in half, core removed
• 2 large summer squash, cut into large pieces
• 2 large potatoes, scrubbed, cut into large chunks and par-boiled in simmering water until partially cooked, 4-6 minutes
• 2 large tomatoes, sliced
• olive oil
• kosher salt and black pepper, to taste

1. In a stand-mixer with the paddle attachment (can also be done in a large bowl with a spatula) combine the butter, tomato paste, saffron plus the liquid, fennel fronds, shallot and salt and pepper and mix until incorporated and smooth.
2. Gently fold in the clams, stirring just to incorporate and still leaving them in large chunks.
3. Lay out the butter onto a large sheet of plastic wrap, and roll it back and forth until it forms a tight log.
4. Freeze until ready to use (should be made at least two hours ahead of time).
5. Will last for two months in the freezer, thaw for about 15 minutes at room temp before using.

unsalted butter, tomato paste, saffron, fennel, shallot, fresh clams, kosher salt, fennel, summer, potatoes, tomatoes, olive oil, kosher salt

Taken from www.foodrepublic.com/recipes/surf-n-turf-2-0-strip-steaks-with-bouillabaisse-butter-recipe/ (may not work)