Add rich flavor to any steak dinner with this easy-to-make compound butter – a blend of herbs, spices, or other ingredients with butter.
- 1 stick of unsalted butter, softened
- 1 medium shallot, finely minced or grated
- 1 tablespoon fresh herbs, chopped (We love thyme and rosemary, or chives!) chopped fresh thyme or rosemary
- 1/4-1/2 teaspoon sea salt, to taste
- Additional pat of butter to saute the shallots
- Leave the butter out on the counter until it softens.
- Mince the shallot. Heat the additional pat of butter in a small pan on medium. Saute shallots until translucent, about 3 minutes.
- Mash the stick of butter with the cooked shallots, sea salt, and your choice of herbs.
- Roll the butter into a log shape and wrap it in plastic wrap.
- Refrigerate for 3 hours or overnight.
- Slice and serve on top of the steak. Try it on top of your tenderloin.
Want to know how to cook your tenderloin? Click here to learn how to cook a filet mignon (tenderloin).