Filet Mignon with Compound Butter


4 (8-ounce) Omaha Steaks filet mignons

2 tablespoons canola oil

Salt and pepper

Compound Butter

1/2 cup unsalted butter, at room temperature

1 shallot, minced

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon freshly squeezed lemon juice

Salt and pepper

Filet Mignon with Compound Butter
Filet Mignon with Compound Butter


Rub steaks on all sides with oil and season with salt and pepper to taste.

Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6 to 7 minutes per side for medium, or to desired doneness.

Remove steaks from grill and let rest for a few minutes. Place a slice of compound butter on top of each steak, allowing it to melt slightly before serving.

Compound Butter – Combine butter, shallot, parsley and lemon juice in the bowl of a food processor fitted with the metal blade.

Process to blend.

Transfer mixture to a sheet of plastic wrap. Roll into a log about 1 1/2 inches thick and twist the ends to close.

Refrigerate at least one hour or until firm.

Remove from the refrigerator and slice into 1/2-inch coins when the steaks go on the grill. Serve the filet mignon with compound butter on quality bamboo tableware  or palm plate.

bamboo round plate small
bamboo round plate small

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