This is the perfect steak for special occasions, particularly romantic ones. These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter.
- 2 filet mignon (about 1 1/2 to 1 3/4 inches thick)
- 1/2 teaspoon/2.5 mL sea salt
- 1/4 teaspoon/1.25 mL black pepper
- 1 tablespoon/15 mL high smoke point oil
- For the Compound Butter:
- 1 stick of soft butter (room temperature, not melted)
- 1 tablespoon/15 mL fresh thyme leaves (chopped)
- 2 teaspoons/10 mL coarse ground black pepper
- 1 clove of garlic
For compound butter: Place garlic clove in a small microwave-safe bowl with 1 tablespoon/15 mL of water. Microwave on high heat for 30 seconds. Remove from microwave and let garlic rest for 1-2 minutes. Meanwhile, combine butter with thyme leaves, and black pepper. Mince garlic and add to butter mixture. Scoop out onto the plastic wrap. Carefully roll plastic wrap creating a cylindrical shape. Twist the ends of plastic and fold under the body of the sealed butter.
Place into refrigerator for at least 2 hours before using. Butter mixture will last for 5 days if stored covered in the refrigerator.
Preheat grill for high heat. Season both sides of filet mignon with salt and black pepper. Place onto oiled grill grate and cook for 5 minutes per side, depending on the thickness of cut and preferred doneness. Once cooked your liking, remove steaks from grill and let rest for a few minutes. Top with 1 inch thick slices of compound butter and serve with you favorite sides.
|Nutritional Guidelines (per serving)|