2 heads garlic
1 tablespoon olive oil
1/4 pound unsalted butter, softened
1/2 teaspoon sea salt
1 tablespoon Worcestershire sauce
1 tablespoon chopped parsley
4 filet mignon steaks
Kosher salt and ground black pepper, to taste
Heat oven to 375°F.
Slice 1/2 inch off tops of garlic heads and place on baking sheet. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender. Add butter, sea salt, Worcestershire and parsley, and blend until thoroughly mixed.
Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.
Refrigerate Garlic Butter for 4 to 6 hours. Butter will keep for several weeks in refrigerator.
When Garlic Butter is thoroughly chilled, preheat grill on high.
Season steaks with salt and pepper. Grill to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.
Let steaks rest 2 minutes, while butter continues to melt, and then serve. Yields 4 servings.
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