Wagyu Filet Mignon With Compound Butter
This easy butter- and garlic-imbued butter is the perfect complement to Wagyu. Store in your freezer to instantly elevate any steak.
Our Wagyu is incredible on its own, but this recipe for herb-infused compound butter is so easy and so delicious, it’s definitely worth the minimal effort. We like it best on our tender, juicy Wagyu Filet Mignon, but you can store it in your freezer and use it on any steak for an instant gourmet touch.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 bulb of roasted garlic
- ¼ cup chives, thinly sliced
- 1 tsp seasoning salt
- 2 Miraflora Wagyu Filet Mignon steaks
- Salt and pepper
- Neutral oil
Instructions
To make the compound butter, first chop a head of garlic in half, drizzle each half with olive oil, wrap in foil, and roast in a 400 F-degree for 30-40 minutes. Then mix room-temperature butter, roasted garlic, chives, and seasoning salt in a bowl. Spoon onto plastic wrap and roll into a small log. Deposit into the freezer for 20 minutes. When solid, remove from the freezer and slice into pucks as needed. The butter will last in the freezer for three months, or in the fridge for two weeks.
Preheat your oven to 400 F. Season filet mignon steaks generously with salt and pepper. Heat neutral oil in a cast iron pan over medium-high heat. Sear steaks for 4-5 minutes on each side.
Deposit into the oven until your desired internal temperature is achieved (use meat thermometer to check). After you remove them from the oven, tent in tin foil and let rest for 2-3 minutes. Plate with your favorite steak-dinner sides and top with a puck of compound butter. Enjoy!
