Rosemary-Orange Filet Medallions
with compound butter
Neon Bar
yield: 4 servings | Prep Time: 40 minutes | Cook time: 25 Minutes
  • 4 pkgs. Filet Medallions, thawed
  • 2 Tbsp. cooking oil
  • 6 oz. (1 ½ sticks) unsalted butter, softened
  • 3 Tbsp. fresh rosemary, finely chopped
  • 1 ½ Tbsp. orange zest
  • ¾ tsp. kosher salt


  1. In the bowl of a food processor, combine the butter, rosemary, orange zest and salt. Blend until smooth. Scoop butter onto a large piece of plastic wrap and roll up into a log. Refrigerate overnight or at least 4 hours to allow the flavors to blend.
  2. Pat the filet medallions dry, season with salt and pepper, and allow them to come to room temperature.
  3. Heat a skillet on med-high heat then add 2 Tbsp. of cooking oil and allow it to get hot.
  4. Add the filet medallions and sear them, flipping frequently, until you get a nice crust on both sides and are within about 5 degrees of your desired finished internal temperature. Turn the heat down to med-low and add 5-6 Tbsp. of rosemary-orange butter.
  5. As soon as the butter melts, spoon hot butter over the tops of the filet medallions. Flip them frequently, basting with hot butter. Add more butter if needed and cook until filet medallions are done. Do not allow the butter to burn.
  6. Serve with a teaspoon of fresh rosemary-orange butter on top of each filet medallion and a side of sweet potatoes.

TIP: Any remaining herbed butter will last in the refrigerator for up to 7 days. You can also freeze any excess for later use.