Description
Delicious and tender eye fillet medallions topped with a herb-infused butter sauce, perfect for a special occasion or a delightful dinner.
Ingredients
Scale
- 4 eye fillet medallions
- 1/2 cup unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Start by mixing the softened butter with parsley, chives, garlic, salt, and pepper in a bowl until well combined.
- Shape the butter mixture into a log and wrap it in plastic wrap. Refrigerate until firm.
- Season the eye fillet medallions with salt and pepper.
- Heat a skillet over medium-high heat and add a bit of oil.
- Cook the medallions for about 3-4 minutes on each side for medium-rare, adjusting based on your preferred doneness.
- Remove the medallions from the skillet and let them rest for a couple of minutes.
- Slice the chilled herb butter and place it on top of the medallions just before serving.
Notes
- This dish pairs well with roasted vegetables or a fresh salad.
- For a richer flavor, consider using aged beef.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 300
- Sugar: 0
- Sodium: 200
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 25
- Cholesterol: 80