Filet Mignon with Compound Bacon Butter
Cook Time: 15-20 minutes

2 Prime Tenderloins, 1 – 1 ½ inches thick
2 tablespoons Adam’s Reserve House Rub
1 tablespoon Ottavio Private Reserve Olive Oil
1 stick unsalted butter, softened to room temperature
2 tablespoons Better Than Good Bacon Jam
¼ cup HEB Blue Cheese
1 tablespoon fresh chopped rosemary, or herb of choice

1. Season steaks with oil and rub; set aside. If time permits, allow steaks to assume room temperature.

2. Heat a non-stick skillet or grill over medium heat. Cook steaks until desired doneness:

  • Rare: 120° - 125°
  • Medium-rare: 130° - 135°
  • Medium: 140° - 145°
  • Medium-well: 150° - 155°
  • Well done: 160° and above

3. While steaks are cooking, combine butter, bacon jam, rosemary, and blue cheese in a bowl. Transfer mixture to paper or foil. Form into a log and place in freezer.

4. Remove steaks from grill and allow to rest about 10 min. Slice butter into pads and top steaks with compound butter.