Tenderloin Steak


For the butter:

  • 1 stick softened butter
  • coarse salt
  • freshly ground black pepper
  • 1 bunch whole chives

For the steaks:

  • 4 (8oz) filet mignon steaks
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • 2 oz brandy


Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft.  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 and place the chives in the center on top of the butter.  Pull the edge over the butter mixture and tightly pinch the ends.  While holding the  plastic wrap tightly at each end, pull the mixture towards you.  this should create a tight sausage shape ( Imagine rolling a sushi roll).  Chives will be in the center surrounded by butter.  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.

Season the fillets with a little salt and pepper.  Heat a skillet over medium-high until the pan is hot, then drizzle with Olive oil.  Place the fillets into the pan and cook to medium-rare, about 5-7 minutes per side.  Remove the pan from the heat and pour brandy into the skillet.  Carefully tilt the skillet towards the flame to flambe.  When the flames burn off, remove the fillets from the pan.  Remove the butter from the freezer and cut 4 thin coins, placing one on each filet.  Serve steaks hot with a baked potato and some roasted hole carrots for a delicious meal.

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