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Restaurant-Style Filet Mignon With Compound Butter - Ifoodblogger

Ingredients

• 4 2- inch thick beef tenderloin steaks
• 2 Tbsp good quality olive oil
• 2 Tbsp unsalted butter
• Sea or kosher salt and coarsely ground black pepper to taste
• For the compound butter:
• 1 stick of butter
• 1 Tbsp each fresh rosemary parsley and oregano, finely chopped
• 2 garlic coves minced (blanched for 1 minute in hot water prior to mincing for reduced pungency)

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