Filet Mignon with Mushroom Compound Butter

Yield: 2 servings

Filet Mignon with Mushroom Compound Butter

Mushrooms and steak together work so well. The earthy tones from the mushrooms really compliment this nice and tender cut of beef.

ingredients:

For the Filet Mignon
  • 2 filet mignons, lightly seasoned with salt and pepper
For the Mushroom Compound Butter
  • 1 stick butter plus 2 tablespoons butter, softened to room temperature
  • 1/2 cup finely chopped cremini mushrooms
  • 1 shallot, finely chopped
  • 5 springs of thyme
  • 1/4 teaspoon salt

instructions:

For the Mushroom Compound Butter
  1. Melt 2 tablespoons of butter in pan on medium heat. Add in shallots and cook until tender, about 5 minutes. Add in mushrooms and thyme and cook until tender, about 5 minutes. Add this to your butter and sprinkle in salt. Combine well. Roll into log in plastic wrap and refrigerate until set, about 30 minutes.
  2. Cook steaks on cast iron skillet on high heat. Flip when bottom side is seared. Add a thick pad of compound butter to top of steak. Let steak reach an internal temperature of 125 F, then remove and let rest until internal temperature reaches 130-135 for medium rare.

NOTES:

Less than 1 net carb per serving
Created using The Recipes Generator