Filet Mignon with Red Wine Compound Butter
Servings: 2
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.
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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.
