Filet Mignon with Blackberry, Chive, & Parmesan Butter
For the butter:
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
For the steaks:
2 filet mignons - about 1 ½ inches thick (the thicker it is, the longer it cooks in the oven)
Fresh cracked pepper
2 T canola oil
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.