Steak topped with compound butter is a classic dish. I was hooked when I read the ingredients list. Beef tenderloin (a.k.a. filet mignon) with real butter and fresh herbs sounded like a decadent treat, and it was easily scaled down from four to two servings. I decided to add grilled asparagus as a side dish (recipe follows).
This recipe is a must try for everyone who thought about making their favorite perfect steak at home. It’s so easy, so amazing, so satisfying, so perfect!!
As I mentioned, filet mignon, butter, and fresh herbs are a treat. The meat was expensive at $19.99 per pound. The two steaks I prepared came in a little under, and cost just over $8.00 per fillet. The fresh herbs are also relatively pricey for one meal at $2.29, but, hey, what’s an extra two bucks when you’re eating filet mignon?
Besides some basic equipment like measuring spoons, a cutting board, and a chef’s knife, you need:
- A zester or grater (or substitute bottled lemon zest)
- A grill or grill pan
- An herb mincer (depending on your knife skills, more below…)
Preparing the compound butter and steak seasoning couldn’t have been simpler. The prep and cook times were both accurate, if not generous. But do be careful when chopping the rosemary leaves. I used a chef’s knife and came close to chipping a few fingernails in the process. A specialty herb slicer/mincer would be much safer.
I gave grilling duties to my husband, and he said everything was spot on even before he started. The initial 5 minutes for the first side gave the steaks nice grill marks. He opted for 7 minutes for the second side, and another 2 minutes to melt the butter. I prefer my steak a bit rarer than he does, so grilling is usually a compromise. We ended up with medium steaks we were both very pleased with. Serious melt-in-your-mouth goodness!
- grill wok or foil
- 1 bunch fresh asparagus spears trimmed*
- extra virgin olive oil
- kosher salt
- freshly ground black pepper
- Wash and dry the asparagus. Dry spears get a better sear and are crisper.
- Preheat your grill to medium-high.
- Snap off or trim the tough woody ends of the asparagus and place them into a grilling wok/pan or onto a piece of foil.
- Drizzle with olive oil, sprinkle with salt, pepper, and any other seasonings** you like, then toss to coat.
- Grill on medium-high for 12 to 15 minutes***, flipping once halfway through cooking. You'll know they're ready when the asparagus tips just begin to char, and the color turns to a deeper green. Serve immediately.