Petite Filet with Herbed Compound Butter
This elegant yet approachable entrée is the centerpiece of our New Year’s Champagne Celebration menu. Tender petite filet mignon is pan-seared to perfection and finished with a melting medallion of fragrant compound butter infused with fresh herbs, garlic, and citrus zest. Rich, savory, and full of flavor, this dish pairs beautifully with a glass of vintage Brut or fuller-bodied sparkling wine—perfect for toasting to a fresh start and a delicious year ahead.
- Serves
- 4
Directions
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Make the Compound Butter: In a small bowl, mix softened butter with garlic, herbs, lemon zest, salt, and pepper. Transfer to parchment paper or plastic wrap and form into a log. Chill until firm (can be made ahead).
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Prep the Filets: Pat steaks dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for about 20 minutes before cooking.
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Sear the Steaks: Heat oil in a skillet over medium heat. When hot, sear steaks for 2–3 minutes per side until a deep golden crust forms.
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Baste & Finish: Reduce heat to medium-low. Add a slice of compound butter and fresh herb sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks for about 1 minute. For medium-rare, cook to an internal temp of 130°F.
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Rest & Serve: Transfer steaks to a plate, top each with a slice of herbed compound butter, and let rest for 5 minutes before serving.
From Shawnie's class “New Year Champagne Celebration: Surf-n-Turf”
