Bourbon and Bacon Compound Butter

Recipe Categories: All Recipes | Filet Mignon | Butter Sauce

Prep time: 5 min

Cook time: 60 min

Serves: 8

Add incredible buttery richness to your steaks with this easy compound butter with Omaha Steaks Applewood Smoked Steak-Cut Bacon and bourbon. You'll mix up ingredients in the butter and store it in the fridge... then place a pat on top of your steaks for amazing results!

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Filet Mignons

(340)

4 (6 oz.) steaks

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Ingredients

(Makes 1/2 cup)

2 slices Omaha Steaks Applewood Smoked Steak Cut Bacon, finely chopped
1 stick unsalted butter, room temperature
1 tablespoon Kentucky bourbon
1 tablespoon maple syrup

Preparation

Cook bacon in a skillet over medium-high heat until crisp, stirring constantly. Remove the bacon and pour off the fat, reserving 1 tsp. Cool bacon and fat about 10 minutes.
In a medium bowl, combine reserved fat, bacon pieces, butter, bourbon, and maple syrup with a fork, ensuring all ingredients are well blended.
Place butter on the edge closest to you of a sheet of parchment or wax paper. Fold paper over butter and roll into a cylinder. Twist the ends of the paper and refrigerate until solid.
When ready to serve, cut the chilled butter into slices and place on top of steak, seafood, or anything else you want to provide with a boost of flavor.
Unused butter can be kept in the refrigerator for about 2 weeks.