Filet Mignon with Compound Butter Recipe

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Throw a dinner party and sever up this herbed butter steak to guests.
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4 servings SERVINGS


  • 4 filet mignons (8 oz. each)
  • 2 tablespoons canola oil
  • Salt and pepper
  • Compound Butter, recipe follows

To make Compound Butter:

  • 1/2 cup unsalted butter, at room temperature
  • 1 shallot, minced
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon freshly squeezed lemon juice
  • Salt and pepper


  • Rub steaks on all sides with oil; season with salt and pepper. 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 and allow it to melt slightly before serving.
  • To make Compound Butter:

    • Combine butter, shallot, parsley, lemon juice, salt and pepper in the bowl of a food processor fitted with a metal blade. Process to blend.
    • Transfer mixture to a sheet of plastic wrap. Roll into a log about 1½ inches thick; twist ends of plastic wrap to close. 
    • Refrigerate for at least one hour, or until firm. Remove from refrigerator and cut into ½-inch slices when the steaks go on the grill.This recipe originally aired in the July 2008 issue of Heart of the Home.

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