Filet Mignon with Red Wine Compound Butter

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This Filet Mignon with Red Wine Compound Butter is a super quick and easy – yet impressive – meal to serve to that special someone! I’ll show you how to easily make compound butter to take your steak to the next level, and alongside steamed veggies and mashed potatoes, this meal is one you won’t soon forget. 

a table set with plates of filet mignon covered in compound butter and roasted potatoes, with a glass of red wine on the side

Why You’ll Love This Compound Butter and Filet Mignon Recipe

This may seem like a steak recipe on its surface, but it’s really a love letter to compound butter! Today I’m going to tell you how to make red wine compound butter so you can make your steak ten times better, and learn to use it in different meals for an abundance of flavor. 

Today I used my compound butter with buffalo steaks because we are fortunate enough to have a buffalo herd in the family and enjoy the health benefits of eating this nutrient-rich, lean meat. I cooked them to barely medium-rare since buffalo meat can get rather dry and tough if overcooked, but of course you can cook your steak of choice to your desired doneness. 

If you want to prep this meal ahead of time for a special occasion, just make your compound butter the day before and then you can easily cook your steaks and side dishes within a few minutes. Not long at all and you and your special someone will be enjoying a 5-star meal!

a roll of compound butter cut into slices

Ingredients

This is a fun recipe because it feels gourmet! Once you have compound butter made and resting in the fridge you’ll feel like a certified chef. Here’s everything you’ll need to make this happen: 

Compound Butter Ingredients

  • Butter – softened 
  • Red wine
  • Herbs: Minced parsley, minced rosemary, minced chives
  • Salt and pepper – to taste

Steak Ingredients

  • Filet mignon 
  • Salt and pepper – to taste
  • Butter
  • Olive Oil

How To Make Compound Butter and Steak

Step 1: Make Compound Butter

  • In the bowl of your stand mixer (you can also do this by hand it will just take longer) combine all of the butter ingredients. Mix on a medium speed until everything is incorporated. 
  • Place the butter on a sheet of plastic wrap and form it into a log. Wrap it up tightly and chill it in the fridge until firm. 
  • For this recipe, I make the butter the day before I make the steaks. 

Step 2: Make Filet

  • Pat the steaks dry, as this will help them to brown better. Salt and pepper each side.
  • Place butter (regular) 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 the steaks in the skillet and sear on each side for 6 minutes. If you want yours cooked more than medium rare, cook longer. 
  • Rest the steaks on a plate for 2-3 minutes before serving. Serve with chilled compound butter and enjoy!
plates of steak with compound butter melting on top, dishes of roasted potatoes, and a glass of red wine

FAQs

What are different kinds of compound butter?

The beauty of this butter is that you can make whatever suits your recipe, or whatever sounds best to you. This red wine version is so good with red meat, but you can make some with your favorite herbs, garlic, miso, citrus, etc. I also love a sweet compound butter with honey, cinnamon, or brown sugar. 

How long will compound butter last in the fridge?

It depends on what you put in it! For this kind (and versions made with perishable ingredients) you’ll want to store it in the fridge, covered. If you make it with shelf-stable ingredients like honey you can store it at room temperature. 

How To Use Compound Butter

You can use your compound butter for a variety of things! Make a sweet butter for scones, or savory for meat, and everything in between. Here are some ideas to get you started. 

  • Starting with the obvious, you can serve your butter over other grilled meats, including fish! I think this Salmon and Lemon Rice would be delicious with lemon garlic compound butter. 
  • Serve your butter over steamed veggies for added flavor.
  • Potatoes are so stinkin’ good with butter. Whether they’re baked, roasted, or in wedge form, you’ll love melting some compound butter on top. 
  • A sweet compound butter like honey cinnamon would be delicious over toast, biscuits, muffins, scones, waffles, and pancakes
  • Another option is to melt it into a sauce or a pasta dish for more flavor. 

More Steak Recipes To Try

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Filet Mignon with Red Wine Compound Butter

Course: Beef, Main Dish
Cuisine: American
Keyword: compound butter, filet mignon
This Filet Mignon with Red Wine Compound Butter is a super quick and easy – yet impressive – meal to serve to that special someone! I’ll show you how to easily make compound butter to take your steak to the next level, and alongside steamed veggies and mashed potatoes, this meal is one you won’t soon forget. 
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Author: Countryside Cravings
Print Recipe Save Recipe

Ingredients

  • 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
  • Steaks
  • 2 5-6 oz filet mignon
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Instructions

  • 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.

Notes

Storage: For this kind of butter (and versions made with perishable ingredients) you’ll want to store it in the fridge, covered. If you make it with shelf-stable ingredients like honey you can store it at room temperature.
photos of steak topped with melted compound butter and served with roasted potatoes, bisected by text overlay.

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