Filet Mignon with Truffle and Italian Herb Compound Butter (recipe below) is the perfect pairing along with music by Kendal Conrad. Originally from Pottstown, PA, she strives to make country music that speaks to fans with an unforgettable message and sound. Kendal is far from the stereotypical country singer and plans to keep it that way with her guitar in her hand while writing thoughtful, heart-felt songs.

I want people to hear my music and get a feeling, a vibe, an emotion, to recall a memory, to think of a lost love, to remember a relative who passed away, a friend who hurt them, a boy who should have stayed. Sometimes all we need is one person in this world to say to us “I know how it feels.”

Kendal’s latest co-write release is “Pretty” (Daughter Version) with Brandon Davis. The beautiful song was co-written as a tribute for Davis’s daughter and all girl dads reminding them of the bond with their daughters and how strong, capable, and special they are. Fans from all over have shared their own memories and bonds with their daughters and fathers sparked by listening to “Pretty” (Daughter Version). This touching song promises to continue to be in rotation for years to come and featured in many future daddy-daughter dances and weddings.

Check out Kendal Conrad’s Linktree

Kendal’s favorite foods include pancakes, McDonald’s, Filet Mignon, Smashburgers, and dark chocolate anything. A perfect occasion to make a medium rare Filet Mignon and top it with some flavorful compound butter. This recipe got rave reviews from my husband, who is an avid steak eater. I decided to go with a compound butter infused with black truffle and herbs to take this steak over the top. The recipe below is an easy way to have a delicious steak at home with a perfect sear and plenty of flavor all while listening Kendal Conrad’s music. Enjoy!

Filet Mignon with Truffle & Italian Herb Compound Butter

Ingredients for Filet

Two Filet Mignons
Salt & ground black pepper to taste
1 tablespoon neutral oil like Canola or Avocado
2 tablespoons unsalted butter
4 cloves garlic peeled
4 sprigs fresh rosemary
2 tablespoons compound butter (for serving and recipe below)

Ingredients for Truffle & Italian Herb Compound Butter

2 small black truffles
1 cup (2 sticks) of softened salted butter, room temperature
1 teaspoon black truffle oil
2 tablespoons freshly chopped Italian flat leaf parsley

Directions for Truffle & Italian Herb Compound Butter

Mince the black truffles up very finely
Combine the minced truffles with the softened butter to mix it in.
Stir in your truffle oil and herbs until combined.
Place the butter on a piece of parchment then roll the paper around it, shaping it into a log. Twist the ends to seal it.
Refrigerate for at least 3 to 4 hours or overnight for all the flavors to combine and serve on your cooked steaks.

Directions for Cooking Filet Mignon

Please note the following temps/level of doneness for your steak ahead of cooking:

Rare: 125°F (red with red juices)
Medium Rare: 130°F (deep pink with reddish juices)
Medium: 140°F (light pink with clearer juices)
Medium well: 150°F (slightly pink center with clear juices)
Well done: 160°F (fully cooked through, no pink)

Season all sides of your steaks with salt and pepper.
Allow steaks to sit out for approximately 30 minutes prior to cooking to get to room temperature. This will be very important to achieve the perfect sear for your steaks and ensure even cooking.
Preheat oven to 415°F
Place a medium cast iron skillet on the stovetop over high heat until pan is very hot and then add your oil and allow it to heat until the oil begins to glisten and slightly smoke. Then add your steaks and sear each filet for 3 minutes per side. Only sear for 2 minutes on each side for a more rare steak. The steaks will form a nice crust which will make it easy to flip when they are well-seared.
Remove skillet from heat.
Add salted butter, garlic and rosemary to skillet and place the steaks in the oven for 4 minutes for medium rare doneness. Add two minutes per additional levels of doneness if you prefer a medium to medium well steak.
Spoon some of the melted butter in the skillet onto your steaks.
Remove steak from skillet and place on plate or cutting board while covering with foil and allowing the steaks to rest for 10 minutes.
Serve your steaks with a slice of Truffle & Italian Herb Butter on top.