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Filet Mignon with Blackberry, Chive, & Parmesan Butter

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Ingredients:

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)

  • 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.

prep time
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blackberry butter filet mignon-8-974138-edited.jpg
30 minutes
45 minutes
2
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