Filet Mignon with Herb Compound Butter
Filet mignon is a tender cut from the center of a beef tenderloin. The flavorful herb and shallot compound butter adds richness and a signature flavor to your steaks. Cooking them is foolproof using the new Steakhouse Mode. It ensures perfectly cooked meat without the fuss.
Filet Mignon with Herb Compound Butter
Cook Time: 25-40 minutes | Servings: 2
Ingredients
2 filet mignon steaks about 6-8 ounces each, about 2′′ thick
Kosher salt to taste
Freshly cracked black pepper to taste
Compound Butter:
4 tablespoons unsalted butter, softened
2 tablespoons minced shallots
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 garlic clove, minced
How to Make It
Liberally season both sides of each steak with plenty of salt and fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
Meanwhile, make compound butter. Combine butter, shallot, parsley, chives, garlic and 1⁄4 teaspoon pepper in bowl. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
Place both filets on the meat probe and follow the prompts in the app or on screen for Steakhouse Mode. Cook steaks on a broil pan or a sheet pan fitted with a rack. Place both filets on to the single probe. The end tip of the probe should be in the middle of the second steak.
Once Steakhouse Mode Step 1 is complete, remove the probe as instructed, then follow the prompts on your oven.
After the steaks have been seared, remove the pan from the oven. Allow steaks to rest for 5 minutes. This resting stage ensures your steaks come to the desired temperature and retain their juiciness.
Top steaks with a slice of the compound butter and serve.