Filet Mignon* (agf) Recipe
Topped with smoked mushroom compound butter
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Ingredients
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Filet Mignon
Smoked Mushroom Compound Butter
Method
Preparing the Smoked Mushroom Compound Butter
- 1
Make the Compound Butter
In a mixing bowl, combine the softened unsalted butter, smoked mushrooms, minced garlic, chopped thyme, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 2
Shape and Chill
Transfer the mixture onto a piece of plastic wrap. Roll it into a log shape, twisting the ends to seal. Refrigerate for at least 1 hour or until firm.
Cooking the Filet Mignon
- 3
Prepare the Steaks
Remove the filet mignon steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook evenly.
- 4
- 5
- 6
Rest the Steaks
Remove the steaks from the heat and allow them to rest for 5 minutes. This allows the juices to redistribute throughout the meat.
- 7
Serve with Compound Butter
Slice the chilled smoked mushroom compound butter into rounds and place on top of the warm filet mignon steaks just before serving.
