Happy National Filet Mignon Day

Make your own compound butter to top your filet.

One of my youngest daughter’s best friends, Melina, would rarely eat when she was little. I always felt like I’d done well if she had a bite or two of cheese pizza. Then one day she was over playing and Maddie asked if Melina could stay for dinner. I was making filets. She ate the entire thing and requested it again from her mom the next night. We finally found a food she liked and it was one of the most expensive cuts of meat. Kids…go figure?

I like to make compound butters to go on the filet. My favorite is to toast some pine nuts in a pan, mince some garlic and dice up some chives. Toss all of that along with some gorgonzola into softened butter and mix well. Form into a little log and pop in the freezer until firm. Just undercook your filets, place a slice of the butter on top and pop under the broiler for a minute or two to partially melt it.

Gotta go…I’m hungry.

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About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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