4 Amazing Compound Butter Recipes for Filet Mignon (or Any Steak Cut)
- by Omaha Steaks
- Last updated Dec 4, 2023
Have you ever tried compound butter on your steak? Compound butters – chef-sounding term meaning butter mixed with delicious seasonings and ingredients – add incredible buttery richness to your steaks and are easy to make. Simply mix up the ingredients in butter and store in the fridge… then place a pat on top of your favorite cooked steak for amazing results! Try one of our 4 compound butter recipes for an amazing steak experience.
- Smokey applewood compound butter
- Bleu cheese compound butter
- Roasted garlic compound butter
- Bourbon and bacon compound butter
We love adding compound butter to our signature filet mignon. Filet mignon comes from the heart of the tenderloin, aged 28 days to perfection, and is steak so tender you can cut it with a butter knife (learn more in our Butcher’s Guide: What is a Filet Mignon?). Adding a pat of compound butter adds richness and signature flavor to your filet mignon or your favorite steak cut.
These compound butters can be used for more than just steak. The roasted garlic butter is great on seafood or try as a flavored spread on your favorite bread. Whip up on our compound butter recipes and experience the difference for yourself.
Check out the video of our four favorite compound butters and recipes for each one.
Smokey Applewood Compound Butter
Smoky Applewood Compound Butter
Ingredients
- 2 sticks unsalted butter room temperature
- 3 tbsp. Omaha Steaks Smokey Applewood Rub
Instructions
- In a medium bowl, combine butter and rub with a fork, ensuring ingredients are well blended.
- Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
- When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
- Unused butter can be kept in the refrigerator for about 2 weeks.
Notes
Bleu Cheese Compound Butter
Bleu Cheese Compound Butter
Ingredients
- 1 stick unsalted butter room temperature
- 2 tsp. finely minced garlic
- 1 tsp. finely minced fresh chives
- 1/4 cup crumbled bleu cheese
- Zest of 1/4 lemon
- 1 tsp. Worcestershire sauce
- Kosher or sea salt
Instructions
- In a medium bowl, combine butter, garlic, chives, bleu cheese, lemon zest, and Worcestershire sauce with a fork, until all ingredients are well blended.
- Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
- When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
- Unused butter can be kept in the refrigerator for about 2 weeks.
Notes
Roasted Garlic Compound Butter
Roasted Garlic Compound Butter
Ingredients
- 2 heads Garlic
- 2 tsp Olive oil
- 1/2 tsp Kosher or sea salt
- 1 stick Unsalted Butter room temperature
Instructions
- Preheat oven to 350 degrees F. To roast the garlic, slice about 1/4 inch off each garlic head to reveal the cloves. Remove any excess outer layers of paper on the garlic.
- Place garlic heads on sheet of aluminum foil and drizzle each with 1 tsp. olive oil. Wrap foil tightly over garlic. Roast for 40 - 60 minutes, until garlic is golden and can be easily pierced with a knife. Let cool 15 minutes.
- Squeeze garlic cloves out of their paper into a bowl. Add salt and mash with a fork to create a paste. Add room temperature butter and combine with a fork, ensuring garlic/salt paste is well blended into the butter.
- Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
- When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
- Unused butter can be kept in the refrigerator for about 2 weeks.
Notes
Bourbon and Bacon Compound Butter
Bourbon and Bacon Compound Butter
Ingredients
- 2 slices Omaha Steaks Applewood smoked steak bacon finely chopped
- 1 stick Unsalted Butter room temperature
- 1 tbsp Kentucky bourbon
- 1 tbsp Maple syrup
Instructions
- Cook bacon in a skillet over medium-high heat until crisp, stirring constantly. Remove the bacon and pour off the fat, reserving 1 tsp. Cool bacon and fat about 10 minutes.
- In a medium bowl, combine reserved fat, bacon pieces, butter, bourbon, and maple syrup with a fork, ensuring all ingredients are well blended.
- Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
- When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
- Unused butter can be kept in the refrigerator for about 2 weeks.
Which of these compound butter recipes are you most excited to try?
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