Filet Mignon with Caesar Butter
2 garlic cloves
2 anchovy fillets (deboned if necessary)
Zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Freshly ground black pepper
¼ cup grated Parmesan cheese
½ cup (1 stick) unsalted butter, cut into several pieces, at room temperature
4 - 8 ounce fillet mignon center cut steaks
4 teaspoons unsalted butter
To Make the Caesar Butter: In a food processor, combine the garlic, anchovies, lemon zest and juice, Dijon mustard, Worcestershire, and 1-1/2 teaspoons pepper and pulse until a thick paste forms. Add the Parmesan and butter and pulse until fully incorporated and smooth. Season with salt and transfer to a small bowl or ramekin. Refrigerate until dinnertime.
To cook the filets: Heat 4 tablespoons of the butter in a large sauté pan over medium heat. Place the steaks in the pan and sauté the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Serve immediately with a generous dollop of the Caesar butter.