{recipe} filet mignon with chive butter.

if you had told me yesterday i would experience my first earthquake i would have told you, that you were crazy.  but early yesterday was a very bizarre day in northern virginia luckily, matt, buckley and i are safe and sound. i made this filet with chive butter recipe for matt for his birthday dinner, after being inspired to a similar meal i had while in sedona back in june. let me just say, it was the BEST filet i have ever cooked at home, and would compete with any swanky steakhouse in northern virginia. if you are looking for a great recipe for a special meal, do yourself a favor and stop looking, this is it.  the chive butter can be used on any steak or even seafood, which i plan to do for all the rockfish we have from our fishing trip. enjoy!

Flaming Filet Mignon

Ingredients

2 (8-ounce) filet mignon steaks

1 tablespoon olive oil

Salt and freshly ground black pepper

2 ounces brandy

Directions

1. Season the filets with a little salt and pepper.

 

2. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.

3. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side.

4. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe.

5. When the flames burn off, remove the filets from the pan.

 

6.Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.

Chive Butter

Ingredients

1 stick butter, softened

Coarse salt and freshly ground black pepper

1 bunch chives, left whole

Directions

1. Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. 

 

2. Add diced chives and stir until combined. 

3. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap.

 

4. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll).

 

5.  Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.

 

Serves: 2

*Recipe adapted from Food Network.com images captured by caitlin.marie