08/13/2026
It's National Filet Mignon Day, so naturally we have to celebrate. This Wojcik, Folk & Associates Recipe of the Month puts a Chicago spin on filet mignon. It's served with giardiniera compound butter. Filet mignon is incredibly tender but naturally lean. By introducing an infused Chicago-style giardiniera compound butter, you get the perfect hit of rich fat, sharp acid, and heat to slice right through the steak.
Here's how you make it:
Take one stick of softened, high-quality unsalted butter. Fold in three tablespoons of finely minced hot Chicago giardiniera (drain the oil first), a pinch of kosher salt, and a splash of the pickle juice from the jar. Roll it into a log using plastic wrap and chill it in the fridge until firm.