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Steaks with Compound Butter



About the Recipe

What screams celebration more than filet mignon? An herby compound butter is a simple but perfect way to accompany this luxurious steak.


8-12 4oz Filet Mignon Steaks

3Tbsp Ghee

2 sticks butter, softened

1Tbsp rosemary, chopped

2Tbsp sage, chopped

2Tbsp parsley, chopped

2Tbsp green onion, chopped


Black Pepper


1: Preheat oven to 350 degrees Fahrenheit

2: In a bowl combine butter, rosemary, sage, parsley, and green onion. Season with salt and pepper. Whip together with a fork or stand mixer until combined.

3: Put plastic wrap down on the counter and scoop the butter mixture onto it and shape the butter into a log and place in the refrigerator to harden. Once hardened, slice into disks.

4: Pat steaks dry with a paper towel and season with salt and black pepper.

5: Over high heat, add the ghee to a pan and sear the steaks on both sides. If you need to do this in batches, use ghee in increments.

6: Once steaks are seared on both sides, add to a baking sheet and top with a disk of compound butter. Bake in the oven until the desired temperature of your steak. I cook mine for about 10 minutes to achieve medium rare (135) but this does depend on how thick the steaks are. Medium is 145, medium-well is 150, well-done is 160. Enjoy!

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