Flaming Filet Mignon with Chive Butter
- 1 stick butter, softened
- Coarse salt and freshly ground black pepper
- 1 bunch chives, left whole
- 4 (8-ounce) filet mignon steaks
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 2 ounces 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, 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) 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 filets with a little salt and pepper.
- Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side.
- Remove the pan from the heat and pour brandy into the skillet.
- Carefully tilt skillet towards the flame to flambe.
- When the flames burn off, remove the filets from the pan.
- Remove butter from freezer and cut 4 thin coins and place one on each filet.
- Serve steaks while hot.
butter, salt, chives, filet, olive oil, salt, brandy
Taken from www.foodnetwork.com/recipes/danny-boome/flaming-filet-mignon-with-chive-butter-recipe2.html (may not work)