Beef fillet mignon with compound butter

Recipe from: 23 July 2015
recipe, beef, butter

Ingredients 17
Servings 4
Time 00:15

Ingredients

  • GARLIC AND HERB BUTTER:
  • 50
    g
    butter, softened
  • 2
    cloves
    garlic, crushed
  • 15
    ml
    finely chopped parsley
  • CHILLI BUTTER:
  • 50
    g
    butter, softened
  • 5
    ml
    finely chopped fresh red chillies
  • 2,5
    ml
    minced garlic
  • 2,5
    ml
    minced ginger
  • PESTO BUTTER:
  • 50
    g
    butter, softened
  • 15
    ml
    basil pesto
  • FOR THE FILLETS:
  • 4
    200g beef fillet slices, 2.5 to 3 cm thick
  • 4
    pieces of streaky bacon
  • olive oil
  • salt and freshly ground black pepper
 

Method

00:05
 

Compound butters:
Mix the butter with the other ingredients.
Spoon the butter mixture onto a piece of cling wrap and shape into a 4 to 5 cm wide log.
Roll up in the cling wrap and twist the ends to seal.Refrigerate until firm.

Fillets:
Wrap a piece of bacon around each fillet slice and secure with a toothpick.
Heat a griddle pan until very hot. Grind some black pepper into the pan.
Brush the steaks with olive oil and season with salt.
Place the fillets into the hot griddle pan and fry approximately 2 minutes per side for a medium to rare steak. (Cook 45 seconds longer for a medium cooked steak.)

Transfer to a hot plate, cover loosely with foil and rest for 5 minutes.
Remove the toothpicks and serve with a slice of compound butter and vegetables of your choice.

Recipe reprinted with permission of PinkPolkaDot. To see more recipes, please click here.

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Read more on: recipe  |  beef
 

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