Beef with Vidalia Onion Compound Butter

Filets of Beef
Serves 6
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  1. 6 (8-ounce) beef tenderloin filets
  2. (1 inch thick)
  3. 2 tablespoons olive oil
  4. 1 teaspoon garlic powder
  5. 1 teaspoon salt
  6. ½ teaspoon pepper
  7. Vidalia Onion Compound Butter
  8. (recipe follows)
  1. Brush filets on both sides with olive oil. Season both sides of filets with garlic powder, salt, and pepper.
  2. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Grill steaks, covered with grill lid, for 4 to 5 minutes per side, or until a meat thermometer inserted in thickest portion registers 130°. Let stand for 10 minutes. Serve with Vidalia Onion Compound Butter.
  1. Also pictured, Pimiento Cheese Twice-Baked Potatoes
Southern Lady Magazine


Vidalia Onion Compound Butter
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  1. Makes about 1 cup
  2. ¾ cup plus 2 tablespoons butter,
  3. softened and divided
  4. 1 large Vidalia onion, thinly sliced
  5. 2 tablespoons balsamic vinegar
  6. ½ teaspoon salt
  7. ¼ teaspoon ground black pepper
  8. 1 tablespoon finely chopped fresh tarragon
  1. In a medium saucepan, melt 2 tablespoons butter over medium-low heat. Add onion; cover, and cook for 20 minutes, stirring occasionally. Remove cover, and raise heat to medium-high; cook for 8 to 10 minutes, stirring frequently. Add vinegar, salt, and pepper. Cook for 1 to 2 minutes, or until vinegar evaporates. Let onion cool completely; finely chop.
  2. In a small bowl, combine remaining ¾ cup butter, onion, and tarragon. Beat at medium-high speed with an electric mixer until combined. Refrigerate for 15 minutes.
  3. Place butter on a large piece of parchment paper. Roll into an 8x2-inch log, twisting parchment at ends. Refrigerate for at least 1 hour. Slice into ¼-inch slices. Store in refrigerator for up to 1 week.
Southern Lady Magazine