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  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters
  • Filet Mignon With Compound Butters

Filet Mignon With Compound Butters

Food | August 18, 2017 | Nik Manojlovich
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  • 20
  • 30
  • Easy

Looking to amp up the flavour of your favourite grilled meats? We’re making FILET MIGNON WITH COMPOUND BUTTERS and you’re going to love it!

They say that butter makes everything taste better, and this recipe proves it time and time again. Something fabulous happens when you take a piece of perfectly prepared meat and enhance the flavour profile with butter that’s been blended with interesting and tasty ingredients.

The nice thing about compound butters is that they can also be enjoyed with poultry, seafood and really anything else to your taste. I grilled filet mignon for this story, but these are exceptional on rib-eyes, sirloin, lamb and pork chops.

No surprise – the meat practically melts in your mouth, and yes, it cuts “like butter”!

There are endless possibilities of unique and interesting flavours with compound butters. Make sure to jot down all of your creations so you can recreate them and bask in the compliments all over again.

We’ve added some suggestions of combinations that have worked for us, but we’re hoping to inspire you to create your own.

Basic ground rules: always begin with softened, unsalted butter – we suggest one stick of butter for each type you create. Add only small quantities of liquids like juices or spirits as they often fail to blend well with the butter, effecting the consistency of the butter when it hardens.

Here are some additional ideas; we’ve tried them all and they are fabulous!

ANCHOVY AND CAPERS – Fine-chop capers and anchovy fillets for a slightly salty butter that goes well with lamb chops.

BERRY AND CITRUS BUTTER – Add your favourite mashed berries and citrus zest to the mix to bring out the flavour of both poultry and fish.

ROASTED CHERRIES AND PECANS – Fine-chopped roasted cherries and toasted pecans add layers of goodness to grilled pork.

PINE NUTS, BASIL AND PARMESAN – Superfine-chop these three robust add-ins to impart a pesto-like finish on beef, cod and halibut.

Make sure you watch the attached video for the fantastic tip about how these butters can also be used to create memorable vegetable side dishes. And to learn how to roast a bulb of garlic as called for in one of our recipes, head HERE for this easy instruction.

Finally, as you read on, we invite you to share your ideas with our community of food-loving home chefs. Head to the comment section at the bottom of this post and tell us what you used to create your favourite – we’d look forward to hearing about your creations!

FILET MIGNON WITH COMPOUND BUTTERS – a delectable way of making your next grilled meal even better!

Ingredients & Amounts

  • For the Fine Herb Butter:
  • 1 stick of butter, room temperature (1/2 cup)
  • 1 fine-chopped tablespoon each: fresh sage, oregano, marjoram and dill
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of kosher salt
  • For the Mushroom, Shallot, Hazelnut & Thyme Butter:
  • 1 stick of butter, room temperature (1/2 cup)
  • ¼ cup of sautéed shiitake mushrooms, fine-chopped
  • 1 sautéed shallot, fine-chopped
  • ¼ cup of toasted hazelnuts, fine-chopped
  • 1 tablespoon of fresh thyme leaves
  • For the Blue Cheese Roasted Garlic Butter:
  • 1 stick of butter, room temperature (1/2 cup)
  • 1 bulb of garlic, roasted
  • ¼ cup of blue cheese, crumbled

Instructions

  1. For all compound butter recipes:
  2. Prepare all ingredients. When using cooked ingredients ie: toasted nuts or sautéed shiitake and shallots, cool completely before use.
  3. Place butter into a small bowl and bring to room temperature. Add ingredients and stir with a fork or spoon until well combined.
  4. Place a sheet of parchment paper (approximately 12x8”) onto work surface and spoon prepared butter in a line lengthwise, a few inches from the edge. Drape other end of parchment paper over and securely tuck under to create a roll. Twist one side of the paper like a candy wrapper, forcing the butter into a log shape. Do the same with the right side of the paper tightening it to form an even-shaped log. Transfer to refrigerator and cool until firm, about 6 hours.
  5. To serve: unwrap butter and cut ¼” medallions. Place one medallion on each piece of grilled meat, poultry or fish. Serve immediately.
  6. For vegetable side dishes:
  7. Blanch vegetables and cool in an ice water bath. Strain and reserve.
  8. Bring a medium-sized skillet to temperature on medium-high heat. Add a 1-2” piece of compound butter and swirl pan until butter melts and begins to bubble. Add vegetables and cook until hot. Season with salt and pepper and serve.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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