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1
In a food processor, pulse butter until whipped, and add salt and cheese.
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2
Pulse again just until incorporated.
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3
Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap.
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4
Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter.
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5
Refrigerate for at least 1 hour to set.
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6
(Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.)
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7
This could be made into 2 logs, as you will only need half this recipe for the steaks.
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8
Preheat oven to 400 degrees F.
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9
Once butter log is set, slice 1/2 the whole log into 1/4-inch disks.
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10
Cut a slit in the side of each fillet, and stuff with a butter disk.
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11
Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
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12
Add the olive oil to a large oven-proof skillet over medium-high heat.
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13
Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side.
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14
Move skillet into the preheated oven to cook to desired doneness.
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15
Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely.
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16
Remove from the oven and place on serving plates.
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17
Eat and enjoy!
