Flambéed Filet Mignon with Green Onion Butter
Jeremiah was EXTREMELY happy with his dinner this evening. He and Juliette gobbled up their Filet Mignon like there was no tomorrow (the boys and I enjoyed our chicken which I prepared almost the same way - it’s very odd that neither of our boys like beef a whole lot - but whatever). Everyone loved the garlic mashed potatoes and roasted squash that went along with it. For the garlic mashed potatoes I just cooked the potatoes in heavily salted and heavily garliced water, other then that they were just my normal potatoes which can be found in the sides section.
Ingredients
For the butter:
1 stick butter, softened
freshly ground black pepper
1 green onion, minced
For the steaks:
4 (8-ounce) filet mignon steaks
1 tablespoon olive oil
Salt and freshly ground black pepper
2 ounces rum
Directions
Place butter into a mixing bowl, season with pepper and the green onion and stir until blended and soft. Take a 12-inch piece of parchment paper and lay it on the counter. Spoon the butter out onto the center of the parchment. Pull the edge over the butter mixture, then holding the parchment over the butter, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll). Place into the freezer until you are ready to place it on top of your cooked filet.
Season the filets with a little freshly ground 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 rum 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.
Slightly adapted from http://www.foodnetwork.com/recipes/danny-boome/flaming-filet-mignon-with-chive-butter-recipe2/index.html
Friday, November 12, 2010