Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Filet Mignon with Caraway Cilantro Compound Butter
0
0
0
0
0
  • total
  • prep

Provided By:
Ian Knauer

  • Would you say this recipe is...
    + VOTE NOW

    • 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

    Serves:

      • 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.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>