Filet Mignon with Blackberry, Chive, & Parmesan Butter

Name: Filet Mignon with Blackberry, Chive, & Parmesan Butter
Prep time: 30 min
Yield: 2
Ingredients: 1 stick of butter, softened to room temperature; ½ tsp kosher salt; 8 California Giant blackberries, finely chopped; zest of ½ a lemon; 3 teaspoons 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, to taste; fresh cracked pepper, to taste; 2 tablespoons canola oil

Prep Time30 min

Serves2

Blackberries lighten up the rich butter on top of the grilled filets in this Filet Mignon with Blackberry, Chive, & Parmesan Butter recipe. You can even serve this butter on warm bread as an appetizer.

INGREDIENTS

For the Butter:

1 stick of butter, softened to room temperature
½ tsp kosher salt
8 California Giant blackberries, finely chopped
zest of ½ a lemon
3 teaspoons 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, to taste
fresh cracked pepper, to taste
2 tablespoons 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 2½ 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 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.

Filet Mignon with Blackberry, Chive, & Parmesan Butter

INGREDIENTS

For the Butter:

For the Steaks:

DIRECTIONS

RELATED RECIPES

Follow your berries to the farm.