I am always in the mood for a juicy, tender steak. There’s nothing better than a filet mignon straight off the grill. We’ve had an exciting month and I want to surprise my husband with a relaxing date night. Instead of getting dressed up and finding a babysitter, we’re going to stay in and enjoy this amazing filet mignon with homemade blackberry, chive, and parmesan butter!
I love getting to plan date night. Since I love to cook, most of my dates involve food. And if I can brag for a minute, I think I completely nailed this date night. My husband was in heaven! The pat of homemade blackberry butter on top of the filet made all the difference. Allowing the steaks to rest with a giant pat of the homemade butter truly elevated the flavor, and the meat was so tender that each bite completely melted in our mouths.
I’m not the griller in my family so I used a cast iron skillet to create this amazing dish. My husband likes to grill his steaks and he was so surprised by the char I was able to create. He asked me to teach him how to cook with a skillet so he no longer has to grill outside on a chilly fall day.
We didn’t use all of the homemade blackberry, chive, and parmesan butter last night so I paired it with a bagel this morning and it was amazing! I used some extra blackberries for an added burst of flavor. I honestly think this homemade butter would be amazing on anything. For your next date night in, enjoy this delicious filet mignon with savory blackberry butter.
For the butter:
1 stick of butter, softened to room temperature
½ tsp kosher salt
8 Califronia Giant blackberries, finely chopped
Zest of ½ a lemon
3 tsp thinly sliced chives
¼ cup finely grated parmesan
For the steaks:
2 filet mignons - about 1 ½ inches thick (the thicker it is, the longer it cooks in the oven)
Fresh cracked pepper
2 T canola oil
Remove filets from fridge and let temper at room temperature for 20-30 minutes.
In a small bowl, mash together all butter ingredients except for chives until well incorporated. Fold in the chives at the end.
Using a small sheet of parchment, spoon the butter into a log shaped and wrap tightly with the paper and twist the ends to secure (think like the wrapper of a jolly rancher).
Let butter chill in fridge until set.
Preheat the oven to 400 degrees
Meanwhile, preheat a cast iron pan or ovenproof skillet over high heat until super hot.
Season the steaks GENEROUSLY on both sides with kosher salt and pepper
Add canola oil and to the pan and allow to warm
Add steaks and allow to sear on each side for 2 ½ minutes or until a night golden crust has formed!
Place the pan with the steaks into the oven and allow to cook for another 5 minutes or until slightly firm when you squeeze the sides of the steaks (don’t want hard or else will over cook, but don’t want super bouncy or will be rare).
Remove steaks from oven and LET REST (I promise, this is an important step to let the steak finish cooking and retain its juices) with a giant pad of blackberry butter on top for 5 minutes.
Sprinkle a pinch of coarse sea salt and extra chives on top and serve!
**If you have a grill, you can certainly grill the steaks instead of on the stovetop.