Filet Mignon with Compound Butter and Garlic Parsley Potatoes

The Filet Recipe is from a cookbook I got for free from Omaha Steaks and the Potato Recipe is one of my all-time favorite recipes of my mom's!


For the Compound Butter:
1/2 cup unsalted butter, at room temperature
1 shallot, minced
1 tbs minced fresh flat-leaf parsley
1 tsp freshly squeezed lemon juice (I omitted this)
Salt and pepper (I omitted the salt and used ground pepper)

Combine the butter, shallot, parsley and lemon juice in the bowl of the food processor fitted with a metal blade. Process to blend.



Roll into a log about 1 1/2 inch thick and twist the ends to close. Refrigerate at least 1 hour or until firm. Remove from the refrigerator and slice into 1/2 inch coins when the steaks go on the grill.


Preheat and oil the grill. (I use Wegman's brand Olive Oil spray)

Rub the steaks on all side with oil and season with salt and pepper to taste.



Grill over direct medium-high heat for about 5 minutes per side for medium-rare, 6-7 minutes per side for medium, or to desired doneness. Remove steaks from the grill and let rest for a few minutes. Place a slice of Compound Butter on top of each steak, allowing it to melt slightly before serving.


For the Garlic Parsley Potatoes:

2-3 lbs small red potatoes
Fresh flat-leaf parsley
Garlic powder
Ground pepper
1/3 stick butter

After rinsing well, place potatoes in a medium saucepan and fill with water until potatoes are covered. Bring water to a boil over med-high heat. Continue to boil for about 18 minutes.



Drain potatoes and return to pot. Cut up potatoes into thirds and add butter, garlic powder (to taste, I use alot!), pepper, and a handful of chopped parsley. Cover and let sit for about 3-5 minutes.



Stir potatoes to evenly cover in butter and serve.



Enjoy!!!