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Recipe By: Sarah says
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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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