Filet Mignon with Blackberry, Chive, & Parmesan Butter

Ingredients:

• 1 stick of butter, softened to room temperature

• ½ tsp kosher salt

• 8 Califronia Giant blackberries, finely chopped

• Zest of ½ a lemon

• 3 tsp thinly sliced chives

• ¼ cup finely grated parmesan

• 2 filet mignons - about 1 ½ inches thick (the thicker it is, the longer it cooks in the oven)

• Kosher salt

• Fresh cracked pepper

• 2 T canola oil

Directions:

• Remove filets from fridge and let temper at room temperature for 20-30 minutes.

• In a small bowl, mash together all butter ingredients except for chives until well incorporated.  Fold in the chives at the end.

• Using a small sheet of parchment, spoon the butter into a log shaped and wrap tightly with the paper and twist the ends to secure (think like the wrapper of a jolly rancher).

• Let butter chill in fridge until set.

• Preheat the oven to 400 degrees

• Meanwhile, preheat a cast iron pan or ovenproof skillet over high heat until super hot.

• Season the steaks GENEROUSLY on both sides with kosher salt and pepper

• Add canola oil and to the pan and allow to warm

• Add steaks and allow to sear on each side for 2 ½ minutes or until a night golden crust has formed!

• Place the pan with the steaks into the oven and allow to cook for another 5 minutes or until slightly firm when you squeeze the sides of the steaks (don’t want hard or else will over cook, but don’t want super bouncy or will be rare).

• Remove steaks from oven and LET REST (I promise, this is an important step to let the steak finish cooking and retain its juices) with a giant pad of blackberry butter on top for 5 minutes.

• Sprinkle a pinch of coarse sea salt and extra chives on top and serve!

• **If you have a grill, you can certainly grill the steaks instead of on the stovetop.