Chef Mark Shoopman prepares Beef Medallions with Compound Butter

Living Well
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Executive chef Mark Shoopman prepares beef tenderloin medallions with compound butter… in a word- AWESOME! Here’s how you can try it at home:

Grilled Beef Medallions with Blue Cheese Compound Butter

By Certified Executive Chef Mark Shoopman, CEC, CFBE

Ingredients for the Beef Medallions:

4 each 5 ounce beef tenderloin medallions, (Can substitute your favorite steak here)

2 teaspoons Extra virgin olive oil

As Desired Freshly ground pepper and sea salt

Ingredients for the Butter:

1 pound Unsalted butter, softened to room temperature

1 cup MAYTAG blue cheese, crumbled slightly (or use your favorite blue cheese)

1 Tablespoon Fresh Thyme, chopped

1 Tablespoon Fresh Rosemary chopped

1 Tablespoon Fresh Flat Leaf Parsley, chopped

1 Tablespoon Fresh Scallions, minced

1 Tablespoon Fresh Garlic, minced

As desired Freshly ground black pepper, and sea salt

Butter Method:

Cut the butter into 1 inch chunks and keep at room temperature until soft so they can be easily mixed with a fork. In the mixing bowl, cream the butter and fold in the fresh herbs, garlic and lastly, the blue cheese. Mix until all ingredients are well blended together. Taste the butter and add sea salt and pepper to taste if desired.

Transfer the butter to a large piece of thick aluminum foil, plastic wrap or parchment paper. Form it along the bottom edge into a 2 in round log and begin rolling it snuggly to form a tube. Twist both ends securely.

Place the butter logs in the freezer. If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.

For service, cut into desired thickness (1/2 – 1 inch is good), remove the wrapping and place on the hot filet medallions.

This can be kept in the freezer and used for chops, steaks, burgers or even fish and seafood.

Before using from a frozen state. Allow to rest at room temperature until the slices begin to soften. This will help them melt onto the filet easier.

Procedure:

Gently rub filet medallions with olive oil, garlic, salt and pepper. Cook on a preheated grill turning as needed until reaching the desired doneness. Transfer to heated dinner plates and immediately crown them with a slice of the blue cheese butter and your favorite sides! ENJOY!!

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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