Beat butter with an electric mixer on medium in small bowl for 30 seconds. Beat in chives, mustard, and lemon zest.
Serve your Hy-Vee Choice Reserve center-cut filets in style with a melt-on-your-steak homemade Dijon-chive butter.
Servings and Ingredients
|¼ c. Culinary Tours unsalted Irish butter, softened|
|1 ½ tsp. fresh chives, finely chopped|
|¾ tsp. Hy-Vee Dijon mustard|
|½ tsp. lemon zest|
|4 (8-oz. each) Hy-Vee Choice Reserve center-cut beef tenderloin filet steaks, 1½-inch thick|
|⅓ c. Gustare Vita olive oil|
|2 tsp. coarse kosher salt|
|2 tsp. coarse-ground Hy-Vee black pepper|
Things To Grab
- Electric mixer
- Small bowl
- Parchment or waxed paper
- Paper towels
Shape butter into a 2-inch-long log on a sheet of parchment or waxed paper. Wrap tightly in the paper and refrigerate 30 minutes or until firm.
Pat steaks dry with paper towels. Rub all sides of steaks with oil; sprinkle with salt and pepper. Let steaks stand at room temperature 20 minutes.
Preheat charcoal or gas grill for direct cooking over medium heat.
Grill steaks 12 to 16 minutes for medium-rare doneness (130 degrees), turning three times to create hatch marks. Transfer steaks to a clean cutting board. Cut butter log into 4 slices and place on top of steak. Loosely cover steaks with foil; let rest 5 minutes before serving.
Amounts Per Serving
- Total Fat: 87g
- Cholesterol: 225mg
- Sodium: 1330mg
- Total Carbohydrates: 1g
- Protein: 55g