Compound Butter - Garlic, Lemon, Parsley

Fantastic over filet mignon. Sometimes if I don't have fresh parsley I use dried parsley reconstituted in a tiny bit of water and it still works fine. Sometimes I leave out the green onion as well if I don't have it.

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Step 1

Cut butter into cubes to soften faster, or just leave on counter until soft. Mix all herbs into the butter.

Step 2

Lay out a piece of plastic wrap, scoop butter onto plastic wrap in a log formation, wrap, twist ends together to make a compact log, and put in the fridge.

Step 3

Once hard in the fridge, slice, and add a slice to the top of steaks when ready to serve.