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Filet Mignon with Red Wine Compound Butter
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
A super easy and quick yet impressive date night in meal!
Course: Beef, Main Dish
Servings: 2
Author: Countryside Cravings
  • 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
  1. 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)
  2. 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.
Recipe Notes

Things you can do with extra compound butter: serve with other grilled meats or steamed veggies to add in some extra flavor.