Indulge in Perfection: Filet Mignon with Decadent Red Wine Compound Butter Recipe
Prepare to transform an ordinary meal into an extraordinary culinary experience with this incredible Filet Mignon with Red Wine Compound Butter recipe. This dish is not just a meal; it’s a testament to how simple yet elegant techniques can create something truly special. Whether you’re planning a romantic dinner for two or simply want to treat yourself to a gourmet steak at home, this recipe promises to impress. I’ll guide you through the effortless process of crafting a rich, savory red wine compound butter that will elevate your steak to unparalleled heights. Paired with classic sides like fluffy mashed potatoes and vibrant steamed vegetables, this is a meal that will linger in your memory long after the last bite.
Why This Red Wine Compound Butter & Filet Mignon Recipe is a Must-Try
While the star of this recipe appears to be the succulent filet mignon, the true hero, in my opinion, is the luscious red wine compound butter. This isn’t just about cooking a steak; it’s about unlocking a new dimension of flavor that will revolutionize your approach to home cooking. Imagine infusing every bite of tender beef with aromatic herbs and the sophisticated depth of red wine – that’s the magic of compound butter.
Today, I’m excited to share my secret to making this incredibly versatile red wine compound butter. Once you master this simple technique, you’ll discover endless possibilities to enhance various dishes, not just steak. Compound butter adds an abundance of flavor with minimal effort, making you feel like a seasoned chef.
In this particular instance, I’ve prepared this exquisite butter with tender buffalo steaks. Our family is fortunate to have a buffalo herd, allowing us to enjoy the nutritional benefits of this lean, nutrient-rich meat. Buffalo meat, while delicious, can become dry if overcooked, so I aim for a perfect medium-rare doneness. However, the beauty of this recipe is its adaptability; you can certainly cook your preferred cut of steak – whether it’s a classic beef filet mignon, ribeye, or sirloin – to your desired level of doneness, confident that the compound butter will elevate its taste.
For those special occasions, the convenience of this meal is unmatched. You can easily prepare the red wine compound butter a day or two in advance. This foresight means that when it’s time to cook, your steaks and accompanying side dishes can be ready in a matter of minutes. In no time at all, you and your guest will be savoring a restaurant-quality, 5-star meal right in the comfort of your home.
Essential Ingredients for Gourmet Steak Perfection
This recipe truly embodies the joy of gourmet cooking at home. The moment you have your aromatic compound butter resting in the fridge, you’ll feel like a professional chef ready to create magic. Here’s a detailed look at the ingredients you’ll need to bring this impressive dish to life:
Red Wine Compound Butter Ingredients
- Unsalted Butter – softened to room temperature. Using unsalted butter allows you to control the overall saltiness of your compound butter and ensures it blends smoothly with the other ingredients.
- Dry Red Wine – a robust red like Cabernet Sauvignon, Merlot, or Pinot Noir works wonderfully. Choose a wine you enjoy drinking, as its flavor will be concentrated in the butter.
- Fresh Herbs:
- Minced Parsley – adds a fresh, herbaceous note and beautiful green flecks.
- Minced Rosemary – provides a fragrant, piney aroma that pairs exceptionally well with red meat.
- Minced Chives – offers a mild oniony flavor, adding a delicate sharpness.
- Salt and Freshly Ground Black Pepper – to taste. Seasoning is key to balancing the flavors of the butter.
Filet Mignon Steak Ingredients
- Filet Mignon Steaks – opt for high-quality, thick-cut (1.5-2 inches) steaks for the best results. The tenderness of filet mignon is unmatched.
- Salt and Freshly Ground Black Pepper – generously season your steaks to enhance their natural flavor and create a delicious crust.
- Unsalted Butter – for searing. This helps achieve a beautiful brown crust and adds richness to the pan sauce.
- Olive Oil – complements the butter for searing, helping to raise the smoke point and prevent the butter from burning too quickly.
Mastering the Art: How To Make Red Wine Compound Butter and Pan-Seared Filet Mignon
Step 1: Craft Your Signature Red Wine Compound Butter
- In the bowl of a stand mixer fitted with the paddle attachment (or a medium bowl if mixing by hand – it will just require a bit more effort), combine the softened butter, red wine, minced parsley, rosemary, chives, and a pinch of salt and pepper.
- Mix on medium speed until all ingredients are thoroughly incorporated and the butter is light and fluffy. This ensures an even distribution of flavor.
- Lay out a sheet of plastic wrap on a clean surface. Spoon the compound butter onto the center of the plastic wrap. Using the plastic wrap, gently form the butter into a log shape, about 1-1.5 inches in diameter.
- Wrap the butter log tightly in the plastic wrap, twisting the ends to seal securely. This log shape makes it easy to slice uniform portions later. Chill the butter in the refrigerator for at least 2 hours, or until it is firm enough to slice cleanly. For optimal flavor infusion and texture, I highly recommend making the compound butter the day before you plan to cook your steaks. This allows the flavors to meld beautifully.
Step 2: Perfectly Pan-Sear Your Filet Mignon
- Begin by removing your filet mignon steaks from the refrigerator about 30 minutes before cooking. This allows them to come closer to room temperature, ensuring more even cooking. Pat the steaks thoroughly dry with paper towels; removing excess moisture is crucial for achieving that coveted, deep brown crust during searing. Season both sides generously with salt and freshly ground black pepper.
- Place a 10-inch heavy-bottomed skillet (a cast-iron skillet is ideal for its excellent heat retention) over medium-high heat. Add the regular butter and olive oil to the hot skillet. Allow the butter to melt and foam, swirling it to coat the pan. Once the foaming subsides and the butter turns a light golden brown, your pan is ready.
- Carefully place the seasoned steaks into the hot skillet. Sear each side for approximately 6 minutes for a perfect medium-rare doneness (internal temperature 130-135°F or 54-57°C). For medium (135-140°F or 57-60°C), cook slightly longer, and for well-done (150°F+ or 65°C+), continue cooking, flipping as needed. Remember that thicker steaks will require more time. You can also baste the steaks with the pan juices during the last few minutes for added flavor.
- Once cooked to your desired doneness, remove the steaks from the skillet and place them on a plate or cutting board. It’s essential to let the steaks rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Serve your perfectly seared filet mignon immediately, topped with generous slices of your chilled red wine compound butter. Watch it melt into a glossy, flavorful sauce that takes your steak to the next level. Enjoy every exquisite bite!
Frequently Asked Questions About Compound Butter & Filet Mignon
The true beauty of compound butter lies in its endless versatility. You can tailor it to perfectly complement any dish or simply let your taste buds guide you. This red wine version, for example, is phenomenal with red meat, but the possibilities are vast. Experiment with savory combinations like your favorite fresh herbs (thyme, sage, basil), pungent garlic, umami-rich miso, or bright citrus zest (lemon, lime, orange). For those with a sweet tooth, a sweet compound butter infused with honey, warm cinnamon, or rich brown sugar can elevate breakfast pastries or desserts to new heights. Don’t be afraid to get creative and discover your own signature blends!
The shelf life of compound butter largely depends on its ingredients. For savory versions like this red wine compound butter, which contain perishable items like fresh herbs and wine, it’s best stored in an airtight container or tightly wrapped in plastic wrap in the refrigerator. In this manner, it will typically last for up to 1-2 weeks. If you create a sweet compound butter using shelf-stable ingredients such as honey, cinnamon, or dried fruits, it can often be stored at cool room temperature for a few days, similar to regular butter, before needing refrigeration. For longer storage, both savory and sweet compound butters can be frozen for several months. Just thaw in the refrigerator before use.
Absolutely! Freezing compound butter is an excellent way to prepare it in advance and have it on hand for future meals. Once you’ve formed your butter into a log, wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be stored in the freezer for up to 3-4 months. When you’re ready to use it, simply slice off the desired amount while still frozen (it will thaw quickly on a warm steak or hot dish), or let it soften slightly in the refrigerator for easier spreading.
Beyond Steak: Creative Ways to Use Compound Butter
Once you’ve experienced the rich flavors of homemade compound butter, you’ll want to incorporate it into everything! Its versatility knows no bounds, allowing you to create sweet butters for breakfast delights or savory blends for meats, vegetables, and more. Here are some inspiring ideas to get you started:
- Elevate Other Grilled & Roasted Meats: This red wine blend is fantastic, but imagine a lemon garlic compound butter melting over perfectly grilled chicken, lamb chops, or even delicate fish fillets. My Salmon and Lemon Rice recipe would be absolutely exquisite with a dollop of citrus-herb compound butter.
- Transform Steamed Vegetables: A simple pat of compound butter can turn plain steamed asparagus, green beans, or broccoli into a flavorful side dish. The butter melts into a delicate glaze, infusing the vegetables with its aromatic goodness.
- Perfect Potatoes Every Time: Potatoes and butter are a match made in heaven. Whether you’re enjoying a fluffy baked potato, crispy roasted potatoes, or savory potato wedges, a slice of melting compound butter will add an incredible depth of flavor and richness.
- Sweet Breakfast & Brunch Treats: For a delightful morning indulgence, create a sweet compound butter with honey, cinnamon, or brown sugar. Spread it generously over warm toast, flaky biscuits, light muffins, delicate scones, fluffy waffles, or stacks of golden pancakes.
- Rich Sauces and Pasta Dishes: Melt a spoonful of savory compound butter into a pan sauce to create an instant flavor boost. It can also be stirred into hot pasta, like this Cheese Ravioli with Creamy Mushroom Sauce, for an extra layer of decadence and herbaceous notes.
More Delicious Steak Recipes to Try
If you’re a steak enthusiast looking for more ways to enjoy this fantastic cut of meat, here are some other mouth-watering recipes from my kitchen:
- Homemade Salisbury Steak with Mushrooms
- Sheet Pan Steak Fajitas
- Steak Tacos
- Cheesesteak Cups
- Mushroom and Blue Cheese Stuffed Flank Steak
DID YOU KNOW….
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Filet Mignon with Red Wine Compound Butter
Ingredients
- Compound Butter
- 1 stick butter softened
- 3 tablespoons red wine
- 1 tablespoon minced parsley
- 1 tablespoon minced rosemary
- 1 tablespoon mince chive
- salt and pepper to taste
- Steaks
- 2 5-6 oz filet mignon
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
-
COMPOUND BUTTER: In the bowl of your stand mixer (you can also do this by hand it will just take longer) combine all butter ingredients. Mix on a medium speed until everything is incorporated. Place on a sheet of plastic wrap and form into a log. Wrap up tightly and chill in the fridge until firm. (I like to make this the day before)
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STEAKS: Pat the steaks dry, as this will help them to brown better. Salt and pepper each side. Place butter and olive oil in a 10″ heavy skillet (I like cast iron) and melt over medium high heat. When the butter is done foaming and is a little brown, place steaks in skillet and sear on each side for 6 minutes. If you want yours cooked more than medium rare, cook longer. Rest on a plate 2-3 minutes before serving. Serve with chilled compound butter.
Notes
