The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways — the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 2 servings
Ingredients
1
/4 teaspoon coriander seeds
1
/4 teaspoon cumin seeds
1
/4 teaspoon caraway seeds
5
tablespoons unsalted butter, softened
1
/4 cup chopped fresh cilantro
1
/2 teaspoon dried hot red-pepper flakes
1
/4 teaspoon salt
1
teaspoon finely grated fresh lemon zest
1
teaspoon fresh lemon juice
Special Equipment
an electric coffee/spice grinder
Need to make a substitution?
Preparation
Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour.