FILET MIGNON WITH Radish BUTTER

Compound Radish Butter

Ingredients:

1 lb butter
3/4 cups blended radishes
1 tablespoon lemon juice
1 tablespoon minced garlic
1 tablespoon kosher salt

Directions:

Puree the radishes in the blender until smooth. Bring the butter to room temperature. Mix the butter in a stand mixer using a paddle attachment. Fold the remaining ingredients in with the butter. Transfer butter to an airtight container and keep refrigerated up to one month.

Why Chef Loves it:

The radishes  are a great complement to the butter - they bring a touch of bitter flavor to the butter which helps cut the richness of it and gives the butter some bite. It’s zesty and layered - my favorite way to serve it is over any steak - from filet to ribeyes it’s a great addition to your meal. 

For steaks, we’re going to butter baste these with this compound butter. As you’re searing your steak in the pan you’re going to add a disc of butter and spoon it atop the steak as it’s melting. The result - heavenly. Top with salt, a sprig of thyme, and enjoy.