Filet Mignon with Compound Butter Recipe

The sizzling days of summer are perfect for serving up steaks on the grill. A juicy steak is sure to please your family's appetites.

July 2008

  • filet-mignon
    Throw a dinner party and sever up this herbed butter steak to guests.
    Photo by GettyImages/Lisovskaya
  • filet-mignon

Yield: 4 servings

This herbed butter takes a steak to the next level.


  • 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


  1. 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.
  2. 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:

  1. Combine butter, shallot, parsley, lemon juice, salt and pepper in the bowl of a food processor fitted with a metal blade. Process to blend.
  2. Transfer mixture to a sheet of plastic wrap. Roll into a log about 1½ inches thick; twist ends of plastic wrap to close. 
  3. 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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