This Filet Mignon with Red Wine Compound Butter is a super quick and easy, yet impressive meal to serve to that special someone!
I realize I am a little late posting this meal now that Valentine’s Day is over, but better late than never! Life happened and I didn’t get this post done in time. Sorry!
But it is still a really great dish to make for maybe your anniversary, birthday or any other special occasion. I love how quick this is because lets face it, if you are choosing to have date night in, you probably don’t want to be spending forever in front of the stove cooking dinner.
I am actually using buffalo steaks in this picture, but no worries follow the instructions for beef as well. That’s right, I did say buffalo. We are very fortunate to have a buffalo herd in the family and even more fortunate to be able to enjoy the health benefits of eating buffalo.
It is a lot leaner than beef and because of that a lot of heart patients are allowed to consume buffalo meat! And since February is heart month I thought it most appropriate to cook with buffalo for this post.
I have also cooked these to barely a medium rare, since buffalo meat can get rather dry and tough if overcooked. If you like your steaks more on the done side you will need to cook them longer.
To make these a little extra fancy I made a red wine compound butter to go with. Don’t worry, it is nothing complicated at all!! Just take some softened butter and mix in you favorite red wine with some herbs. Wrap it up tightly in plastic wrap and chill until firm. See that is it, nothing to it! Well, I hope you enjoy!
- Compound Butter
- 1 stick butter softened
- 3 tablespoons red wine
- 1 tablespoon minced parsley
- 1 tablespoon minced rosemary
- 1 tablespoon mince chive
- salt and pepper to taste
- 2 5-6 oz filet mignon
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
COMPOUND BUTTER: In the bowl of your stand mixer (you can also do this by hand it will just take longer) combine all butter ingredients. Mix on a medium speed until everything is incorporated. Place on a sheet of plastic wrap and form into a log. Wrap up tightly and chill in the fridge until firm. (I like to make this the day before)
STEAKS: Pat the steaks dry, as this will help them to brown better. Salt and pepper each side. Place butter and olive oil in a 10" heavy skillet (I like cast iron) and melt over medium high heat. When the butter is done foaming and is a little brown, place steaks in skillet and sear on each side for 6 minutes. If you want yours cooked more than medium rare, cook longer. Rest on a plate 2-3 minutes before serving. Serve with chilled compound butter.
Things you can do with extra compound butter: serve with other grilled meats or steamed veggies to add in some extra flavor.