Filet Mignon with Compound Butter

Filet Mignon with Compound Butter by

Clark and Suzy Neal with Unicoi Preserves


Shopping List

  • 2 – 8-ounce filet mignon steaks, at least 1.5” thick
  • Kosher salt
  • Freshly ground black pepper
  • Canola oil
  • Compound Butter Ingredients:
  • 2 Tablespoons Laura Lynn unsalted butter, room temperature
  • 2 teaspoons blue cheese
  • 1 clove fresh garlic, minced
  • 1/2 teaspoon Italian parsley, finely chopped
  • 1/8 teaspoon kosher salt


  • Preheat oven to 425 degrees. Season filets with salt and pepper on all sides.
  • To make the compound butter, combine the softened butter, blue cheese, minced garlic, parsley, and salt in a bowl and mix thoroughly.
  • Spread the combined mixture onto a piece of wax paper and form it into a cylinder. Roll the butter up in the wax paper and twist the ends shut. Place butter in the refrigerator to firm up.
  • In a large cast-iron skillet, preheat 1 tablespoon of canola oil over high heat for 5 minutes.
  • Add the filets to the preheated pan and sear for 3 minutes. Flip the steaks and sear an additional 3 minutes. Place skillet in preheated oven on the middle rack.
  • Cook the steaks, checking the internal temperature after 6 minutes with an instant-read thermometer. The internal temperature will continue to rise about 5 degrees after you remove them from the oven. This is called carryover cooking. I prefer my filets between medium rare and medium and this usually takes 8-12 minutes in the oven.
  • Once your internal temperature is 5 degrees below your target temperature, remove the steaks from the oven and place them on a tray.
  • Top each steak with a generous slice of compound butter, tent loosely with aluminum foil and let them rest for 5 minutes, plate and serve immediately.