Beef fillet mignon with compound butter is an old fashioned classic that I believe everyone should know how to make.
Beef fillet is expensive. If you serve it mignon style and already plated, guests will not often request a second helping. If you are afraid that your guests might still be hungry after having their share, you can serve a decadent dessert at the end of the meal. Alternatively, serve a light starter such as soup or seafood before the main meal.
I sometimes get so carried away with fancy ways of cooking that I forget about the old classic ways. Sometimes, however, I can get so set in my ways and will be making a specific cut of meat in the same way for months. This old classic was a refreshing “new” take on preparing beef fillet. I will definitely make beef fillet according to the same old, trusted recipe from time-to-time, but will also not forget about this old classic way of cooking beef fillet!
Compound butters are very good to have on hand to add zing to dishes such as baked potatoes, simply cooked fish, vegetables and meat. I often make a variety of compound butters on a Saturday afternoon; it keeps well for weeks in the freezer. I made 3 butters but the options are limitless, try coriander pesto, red pesto, lemon and dill, anchovies, olives or whatever combinations that appeal to you. Choose one of the three butters or make your own combination to serve with the fillet.
- FOR THE COMPOUND BUTTERS:
- GARLIC AND HERB BUTTER
- 50g butter, softened
- 2 garlic cloves, crushed
- 15ml finely chopped parsley
- CHILLI BUTTER:
- 50g butter, softened
- 5ml finely chopped fresh red chillies
- 2.5ml minced garlic
- 2.5ml mince ginger
- PESTO BUTTER:
- 50g butter, softened
- 15ml basil pesto
- FOR THE FILLETS:
- 4 x 200g beef fillet slices, 2.5 to 3 cm thick
- 4 pieces of streaky bacon
- olive oil
- Salt and freshly ground black pepper
- 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.
- 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.
Remember to have fun in the kitchen!
Great recipe, PPD. Thanks. 🙂
It is a pleasure, dear AD!
This may be an old fashioned dish but it is one of my favorites and I enjoy it several times a year.
It will always be a classic! Thanks, Karen!