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Recipe

Cumin and Cracked-Pepper Filet Mignon with Brie Butter

Scott Phillips

Servings: 2

Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a roll for an egg sandwich, or dolloped on potatoes.

Ingredients

  • 4 oz. Brie, rind removed, softened
  • 3 Tbs. unsalted butter, softened
  • 1 Tbs. thinly sliced fresh chives
  • Pinch chipotle chile powder
  • Fresh coarsely cracked black pepper and kosher salt
  • 1 Tbs. ground cumin
  • 2 6- to 7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick
  • 2 Tbs. olive oil

Nutritional Information

      Calories (kcal) : 810
      Fat Calories (kcal): 610
      Fat (g): 68
      Saturated Fat (g): 31
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 28
      Cholesterol (mg): 220
      Sodium (mg): 780
      Carbohydrates (g): 3
      Fiber (g): 1
      Protein (g): 45

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • In a small bowl, combine the Brie, butter, chives, chile powder, 1/4 tsp. cracked pepper, and 1/8 tsp. salt with a fork until smooth.
  • In another small bowl, combine the cumin, 1 tsp. cracked pepper, and 1/2 tsp. salt. Rub the steaks evenly with the mixture, pressing it on firmly.
  • Heat the oil in an oven-safe 12-inch skillet, preferably cast iron, over medium-high heat until shimmering. Add the steaks and cook, flipping once, until browned on both sides, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until cooked to your liking (125°F for rare or 130°F for medium rare), 2 to 3 minutes.
  • Tent the steaks with aluminum foil and let rest for about 5 minutes. Serve the steaks topped with some of the Brie butter.

Reviews

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Reviews

  • 79dlh1961 | 04/06/2016

    I made it with ribeye steaks and it was so good and easy!!! The brie butter brought it to another level. Can't wait to make it again!

  • ddimmer | 02/19/2016

    I was a little nervous about making steaks in a pan on the stove top but we found this to be very good. Served with mashed potatoes and the butter mixture that melted on the steak tasted great with the potatoes.

  • AmyBoone | 01/24/2016

    This is a new fav! The sauce added a rich flavor to the filet and the brussel sprouts were delicious.

  • BoatCook | 01/06/2016

    The flavor was not what I was looking for with this dish. If you are looking for protein with a cumin rub that the Tuna with Jalapeno sauce from Fine Cooking is a much better option. The Brie butter also did not come together every well for me. Pretty disappointed in this one since the pictures looked so good.

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