Thursday, December 1, 2022

114 West Elm Street
Graham, NC 27253
Ph: 336.228.7851

Pair Perfectly Grilled Steak with a Cool, Creamy Sidekick

Categories:

(Family Features) Firing up the grill and watching tender cuts sizzle on the grates means a mouthwatering meal is on the way, but don’t forget about the dressings and toppings that make summertime dinners truly delicious.

The next time you want to sear a juicy steak, try this Filet Mignon with Blue Cheese Chive Butter recipe from Omaha Steaks Executive Chef David Rose. Thick, tender filet mignon is grilled to a warm medium-rare doneness then topped with cool, creamy, homemade butter: its perfect summer sidekick.
Discover more grilling inspiration at OmahaSteaks.com/Summer.

Filet Mignon with Blue Cheese Chive Butter

Recipe courtesy of Omaha Steaks Executive Chef David Rose
Servings: 2

- Advertisement -

Blue Cheese Chive Butter:
4 ounces unsalted butter, cubed
4 ounces blue cheese
1 tablespoon fresh chives, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Filet Mignon:

2 Omaha Steaks Private Reserve Filet Mignons
Omaha Steaks Private Reserve Rub

To make blue cheese chive butter: In medium bowl, use rubber spatula to fold and incorporate butter, blue cheese, chives, salt and pepper.
Section 18 inches of plastic wrap and place blue cheese chive butter about 6 inches above bottom. Take bottom portion of plastic wrap and place over blue cheese chive butter then shape butter into 1 1/2-inch cylinder.
Continue to roll butter in plastic; pinch ends of plastic wrap while rolling to tighten cylinder.
Once size and tightness are achieved, tie off loose ends of plastic wrap and chill in refrigerator 1-2 hours, until blue cheese chive butter is chilled and firm.
To make filet mignon: Bring filet mignons to room temperature, about 20 minutes; pat dry and season on both sides with rub, to taste.

Prepare grill for 500 F direct heat.
For medium-rare, place steaks on grill 3-4 minutes. Flip and cook 2-3 minutes, or until 130-140 F internal temperature is reached.
Rest 7-8 minutes before serving.
Slice chilled blue cheese chive butter into 1/2-inch pieces and place on top of filets.

Must Read

House fire in Burlington attributed to laundry hot from the dryer

That warm, toasty, fresh-from-the-dryer feeling can apparently have a treacherous side – as evident from one non-fatal house fire that broke out in Burlington...