Filet Mignon with Caraway Cilantro Compound Butter

Filet Mignon with Caraway Cilantro Compound Butter

Frances Janisch

Provided by: Ian Knauer

15 mins total 15 mins prep Full Screen

Servings

Compound butter is a classic sauce for steak, and this version boasts the unusual combination of caraway and cilantro. This method of cooking filet mignon is very straightforward, and yields a beautifully juicy result every time.

Ingredients

• 3 tablespoons unsalted butter, at room temperature
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon caraway seed
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 2 (6 ounce) filet mignon, tied (about 11/2-inches-thick)

Directions

• Stir together butter, cilantro, caraway, lemon juice, ½ teaspoon kosher salt and ¼ teaspoon pepper. Place compound butter in a piece of wax paper and roll into a cylinder, then refrigerate until ready to use.
• Sprinkle steaks with remaining ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat oil in medium heavy skillet over medium heat until it shimmers. Sear beef, turning occasionally, 10 to 12 minutes total for medium rare. Transfer beef to a cutting board and let stand 10 minutes. Remove strings and serve topped with compound butter.

• Filed under:
• Beef,
• Steak,
• Skillet,
• Easy,
• 30 Minute,
• Quick,
• Gluten Free,
• Main Dish,
• Dinner,
• Valentine's Day,
• Entertaining

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Comments

[Jenna Dunn]

02:31 PM on 05/15/2013

Um.....yes...yes...yes. This will be put in my belly.