Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　The labor is minimal: Soften the butter and mix in herbs and spices, then chill. But it pays off in so many ways — the butter provides a richness to the pan sauce for the filet mignon and an exotic finishing for the accompanying artichokes and haricots verts.

Ingredients

　　1/4 teaspoon coriander seeds

　　1/4 teaspoon cumin seeds

　　1/4 teaspoon caraway seeds

　　5 tablespoons unsalted butter, softened

　　1/4 cup chopped fresh cilantro

　　1/2 teaspoon dried hot red-pepper flakes

　　1/4 teaspoon salt

　　1 teaspoon finely grated fresh lemon zest

　　1 teaspoon fresh lemon juice

Special Equipment

　　Finely grind coriander, cumin, and caraway seeds in grinder, then transfer to a small bowl. Add butter, cilantro, red-pepper flakes, salt, zest, and lemon juice and stir until combined well. Mound butter in center of a sheet of wax paper or plastic wrap. Using sheet as an aid, form into a 3 1/2-inch log. Chill, wrapped in wax paper, until firm, at least 1 hour.

　　Cooks' note:

　　Butter can be chilled, wrapped well, up to 1 day.