Filet Mignon with Caraway Cilantro Compound Butter
Provided by: Ian Knauer
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.
- 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.