• 1 cup (2 sticks) Full Circle butter, room temperature, divided
• ¼ cup finely diced shallots
• 2 tablespoons lemon juice
• 2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
• Salt to taste
• ¼ teaspoon pepper
• 4 tenderloin steaks, 1 ½ inches thick

Heat 1 tablespoon butter in a small skillet over medium heat. Sauté shallots until soft, but do not brown. Add lemon juice and remove from heat; set aside to cool. Place remaining butter in a medium mixing bowl and beat until light and fluffy. Scrape down the sides. Add thyme, salt, pepper, and cooled shallot mixture; mix well. Place in a small bowl or shape into a long roll in grease-proof paper (plastic, wax or parchment); set aside.

Broil or grill steaks, turning once until desired doneness. For rare, cook 9 to 11 minutes; for medium-rare, cook 11 to 13 minutes; for medium, cook 14 to 16 minutes. Place 1 to 2 tablespoons of compound butter on each steak and serve immediately. Remaining compound butter may be refrigerated and used for up to one week, or frozen for up to one month.