From picking out a delicious cut of meat to cooking it just right, steak is not a quick-fix dinner. Filet mignon, one of the premium cuts of meat, can be difficult to shop for, easy to overcook, and tricky to jazz up.
Celebrity chef Danny Boome gave Fox News Magazine some expert advice on how to cook the perfect filet, starting from picking the right piece of meat at the butcher to cooking it in the pan, and finally, how to finish it off with a delicious chive butter. Let Boome "razzle dazzle" you with his mouth-watering filet and follow the instructions below to try it yourself. For a complete meal, pair it with one of his clever sides such as Gourmet Mac and Cheese or Boome-Style Potato Gratin.
Simple Recipe: Filet Mignon With Chive Butter
- 1 stick butter, softened
- 1 bunch chives, left whole
- Four 8-ounce filet mignon steaks
- 1 tablespoon olive oil
- Coarse salt
- Freshly ground black pepper
- Place stick of butter into a mixing bowl, season with salt and pepper, and stir until blended and soft.
- Lay a 12-inch piece of plastic wrap on the counter. Spoon butter onto center of plastic wrap, flatten, and place chives directly on top. Pull the edges of plastic wrap over butter mixture so the chives are completely encased in butter. Tightly pinch the ends of the plastic wrap and pull mixture toward you, rolling it along the counter as you do so. This should create a tight sausage shape. Tie a knot on both ends of the butter roll and store in fridge or freezer until ready to place on top of cooked filet.
- Season filets with a little salt and pepper.
- Heat a skillet on medium-high until pan is hot, then drizzle with olive oil. Add a small pat of butter to the oil. Place filets into pan and cook to medium-rare, about 5 to 7 minutes per side.
- Remove filets from pan and transfer to a plate to rest.
- Retrieve chive butter from fridge or freezer. Cut 4 "medallions," and place one on each filet. Serve steaks while hot.