A long time ago I messed around with adding herbs to butter not realizing I was actually making compound butter.
Then, I forgot about how wonderful the infusions can be.
Last Sunday we went to our neighbour’s Bryon and Kim, and we had Filet Mignon. Kim had made an awesome compound butter comprised of butter, cheese, green onion, garlic, and paprika. I spread it on my potatoes and steak and man-o-man, I can’t live without the stuff now.
Tenderloin is on sale at Zehr’s….guess what I’m doing this weekend?