Eric and I recently celebrated our five year anniversary. That day, he summed up our time together like this, “5 years, 4 states, 3 animals, 2 crazy people and 1 perfect little Clara!” We didn’t have big plans to celebrate, mostly because Clara is too small to go to a nice restaurant with us and we were headed to the beach with friends. What should’ve been less than four hours in the car turned into six and involved me getting into the backseat to pump a bottle for Clara because we were stuck on a bridge and couldn’t even pull off somewhere for her to eat. What can I say? Parenthood isn’t always glamorous, but I wouldn’t have changed a thing about that day. To illustrate just how desperate we were to stop, we both got excited when we found a Sonic and ended up having fast food on our anniversary. All we could do was laugh at the hilarity of the situation. To make up for our lack of a fancy anniversary meal, we made steaks. Not just steaks – bacon wrapped filets mignons topped with roasted garlic compound butter.
I don’t know about you, but I’ve always preferred pan-seared steaks to grilled ones, and a steak topped with compound butter is just plain decadent. I used olive oil and sea salt butter, and it was so delicious that I seriously could have licked the wrapper. It was really that good, with just the right amount of salt, a rich flavor and an ultra creamy texture. I knew I wouldn’t need to add much to it to make a compound butter that would really shine. Since it’s hard to beat garlic and butter, I ran with that and came up with a simple but flavorful compound butter that went perfectly with our steaks and baked potatoes.
This dinner was the meal to end all meals. There aren’t many ways to make filets mignons any more awesome than it already it is. In fact, I can only think of two and we did both of them in this recipe. First, wrap the filets in bacon. Second, top them with a delicious compound butter. Done and done. To cook the steaks, we seared them in our cast iron skillet before finishing them in the oven. This gave the outside a nice crust while the inside remained buttery smooth. I used both roasted and raw garlic in the compound butter, which gave it a sweet, mellow flavor with just a bit of punch. The butter was already perfectly salted, and I added fresh parsley and black pepper to finish it off.