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2 Beef tenderloin steaks 1-inch thick or steaks of your choice
Salt and freshly ground pepper to taste
1 teaspoon of one of the flavored butters (recipes follow) for each steak

Mustard Butter:
1/2 cup butter real, softened
2 teaspoons lemon juice fresh
2 teaspoons parsley minced fresh
1/4 teaspoon salt
2 tablespoons dijon style mustard
1/8 teaspoon black pepper freshly ground

Red Onion or Shallot Butter:
1 red onion medium-size finely chopped, or 3 fresh shallots, minced
2 tablespoons butter real
2 tablespoons vermouth
1/2 cup butter real
1/4 teaspoon salt


To cook steaks, barbecue about 5 inches from heat source for 4 to 6 minutes on each side for rare to medium doneness. Sprinkle with salt and pepper. Serve sizzling hot, topped with seasoned butter of your choice.

Mustard Butter:
*Combine ingredients and beat until fluffy. Cover and refrigerate until ready to use (makes approximately 1/2 cup).

Red Onion or Shallot Butter:
*Sauté onion or shallots in 2 tablespoons butter until soft, about 5 minutes; add vermouth and cook until all liquid has evaporated. Cool thoroughly. Combine cooled mixture with 1/2 cup butter and salt. Whirl in blender or food processor until fluffy. Cover and refrigerate until ready to use (makes approximately 1/2 cup).