Perfect Filet Mignon with Chive Butter

I know, what am I thinking putting Filet Mignon on my blog during "these trying economic times." Well, first off, I am really tired of that expression. I know these are trying times, but we are all going to get by one way or the other. Also, I believe that these times are exactly when we need to treat ourselves every once in awhile. If you are having a special occasion, why not have it at home and get the most out of your hard earned money?

To be honest, we got a pretty good deal on Filet Mignon at Costco, so I needed to find the best way to cook it. The recipe below is really a combination of a lot of recipes I have seen for this. It's a kind of a Tyler-Danny-Rachel-Paula method. I have taken all the best ideas and put them together. The finished product is perfection. Actually, I have to admit this was better than going out to a restaurant and for $5.00 a filet compared to what you would pay at a restaurant, it was well worth it.

The one thing you will need for this is an ovenproof skillet. I have my handy cast iron skillet that is a staple in any kitchen. If you don't have one, you might want to think about one. While I don't use is all the time, the times that I do need it, it's indespensible.

These come out perfectly since you sear them on the stove and then bake them in the oven. Trust me, you may never go out for filet mignon again!


Chive Butter

  • 1 stick butter, softened
  • Coarse salt and freshly ground black pepper
  • 1 bunch chives

  • 2 (8-ounce) filet mignon steaks
  • Kosher salt and coarsely ground black pepper
  • 2 tablespoons olive oil


  • Remove filet mignon from refrigerator and allow to get to room temperature
  • Preheat oven to 450°
  • Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft.
  • Take a 12-inch piece of plastic wrap and lay it on the counter.
  • Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter.
  • Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. The chives will be in the center surrounded by butter. (Like a sushi roll.)
  • Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
  • Season filet mignon generously with salt and pepper.
  • In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking.
  • Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms.
  • Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
  • Remove steaks from oven and let stand for 5 minutes
  • Slice butter into thin coins and place one on each filet
  • Serve and feel fancy


Kelly May 6, 2009 at 8:00 AM  

Ok, that looks fantastic! I love chives, and the butter would melt, making a rich sauce when combined from the juice from the steak. Yum!

Unknown May 6, 2009 at 9:50 AM  

chive butter! genius.

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean


This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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