Compound Butter

• 1 cup / 230 g plant-based butter (softened, at room temperature)
• 2 garlic cloves (grated or minced)
• ½ cup herbs (thyme, chives, parsley, finely chopped)
• 1 tsp fine sea salt
• Cracked black pepper

Pepper-Crusted Filet

• 4 x Thick-Cut Filet
• 1 tsp fine sea salt
• Cracked black pepper
• 2 tbsp olive oil

Compound Butter

1. Combine softened butter, garlic, herbs, salt, and pepper. Mix well, and transfer to a parchment paper.
2. Using the parchment paper, shape the butter into a log shape and squeeze the ends together. Place in the fridge or freezer to firm up.

Pepper-Crusted Filet

1. Generously sprinkle the filets with freshly cracked pepper. The amount of pepper depends on your preference.
2. Season with salt.
3. Heat olive oil in a non-stick pan over medium heat. Add the filets and cook for 3-4 minutes on each side until nicely browned. Don’t forget to crisp up the edges as well.
4. Once browned and cooked through, remove from the pan and serve immediately. Top with a slice of compound butter.