Compound Butters aren't something you buy, it's something you make. Let the butter come up to room temperature, put it in a bowl, and mix in some flavoring ingredients. I've got about a dozen different recipes, and ran a search on ichef.com and chef2chef.com, and found many more recipes there.
I can't seem to find a recipe for Maitre D'Hotel butter. I remember it's softened butter, parsley, a little minced garlic, maybe minced shallots, and a little lemon juice.
Here's a recipe we do at work for steak:
Steak Butter
Yields:
From: TCC recipe
8 T (one stick) butter
8 T (one stick) margarine
¼ t dry mustard powder
2 ¼ t lemon juice
1 t parsley, chopped
1 t green onions, sliced
1 t Maggi Seasoning
1 t Cain’s meat seasoning
Let the butter soften. In a mixing bowl, add the remaining ingredients and mix for a few minutes. Scrape the bowl, and mix until smooth.
Lay out a sheet of parchment paper, and spread the butter out in a line across the paper. Roll the paper up, and using a flat edge of some kind, tuck one edge of parchment under the lip of the flat edge (a sheet pan works good for this), and press forward. This will form the butter into a perfectly round tube. Finish rolling the parchment around the butter, and twist the ends to close it. Wrap in plastic, and store in the freezer.
To serve, slice off a thin piece, about 1/8” thick, and place on the steak immediately after it’s cooked.
Maggi Seasoning is a liquid product, similar to soy sauce. Look for it in a grocery store in the international aisle, near the soy, or in the Mexican products.
You could also do Steak Diane, a classic dish of thinly-sliced steak, sauteed, with shallots and mushrooms, flambeed with brandy, then strong beef stock or demi-glaze is adding to finish the sauce.
I have 118 recipes for beef on my HDD. If you want, I can find more likely-looking recipes, and pm them to you.