(Household Options) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way in which, however don’t overlook concerning the dressings and toppings that make summertime dinners actually scrumptious.

The subsequent time you need to sear a juicy steak, do this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Government Chef David Rose. Thick, tender filet mignon is grilled to heat medium-rare doneness after which topped with cool, creamy, do-it-yourself butter: its excellent summer time sidekick.

Uncover extra grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Government Chef David Rose

Servings: 2

Blue Cheese Chive Butter:

  • 4 ounces unsalted butter, cubed
  • 4 ounces blue cheese
  • 1 tablespoon contemporary chives, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Filet Mignon:

  • 2 Omaha Steaks Non-public Reserve Filet Mignons
  • Omaha Steaks Non-public Reserve Rub

To make blue cheese chive butter:

  • In a medium bowl, use a rubber spatula to fold and incorporate butter, blue cheese, chives, salt, and pepper.  
  • Part 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above the underside. Take the underside portion of plastic wrap and place over blue cheese chive butter then form butter right into a 1 1/2-inch cylinder.
  • Proceed to roll butter in plastic; pinch ends of plastic wrap whereas rolling to tighten cylinder.
  • As soon as measurement and tightness are achieved, tie off free ends of plastic wrap and chill within the fridge for 1-2 hours, till blue cheese chive butter is chilled and agency.  

To make filet mignon:

  • Carry filet mignons to room temperature, for about 20 minutes; pat dry and season on each side with rub, to style.
  • Put together grill for 500 F direct warmth.
  • For medium-rare, place steaks on the grill for 3-4 minutes. Flip and cook dinner for 2-3 minutes, or till 130-140 F inside temperature is reached.
  • Relaxation 7-8 minutes earlier than serving.
  • Slice chilled blue cheese chive butter into 1/2-inch items and place on prime of filets.





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