Recipe By: Sarah says victor says Michael says victor says jonathan says Arnie says Shelby Fisher says

Shared By JaeRachelle

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Restaurant-Style Filet Mignon With Compound Butter - Ifoodblogger

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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