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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!
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.
This is a new fav! The sauce added a rich flavor to the filet and the brussel sprouts were delicious.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.