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Filet Mignon with Caraway Cilantro Compound Butter


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Filet Mignon with Caraway Cilantro Compound Butter

Filet Mignon with Caraway Cilantro Compound Butter
Frances Janisch
Provided by:
total prep
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.

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