Beef fillet mignon with compound butter

4 servings Prep: 15 mins, Cooking: 5 mins
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An old fashioned classic that everyone should know how to make!

By Food24 July 23 2015
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Ingredients (13)

GARLIC AND HERB BUTTER:
50 g butter — softened
2 cloves garlic — cloves, crushed
15 ml fresh parsley — chopped
CHILLI BUTTER:
50 g butter — softened
5 ml red chillies — finely chopped
2,5 ml garlic — cloves, minced
2,5 ml fresh ginger — minced
PESTO BUTTER:
50 g butter — softened
15 ml pesto — basil
FOR THE FILLETS:
4 beef — fillet
4 bacon — streaky
fresh chillies — 573
sea salt and freshly ground black pepper
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Method:

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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