Flambéed Filet Mignon with Green Onion Butter

Jeremiah was EXTREMELY happy with his dinner this evening. I had chicken, not being a huge fan of beef…

I can cook it though, quite well if I do say so myself.

I just assume my husband knows a good piece of meat when he eats it since I am going primarily on his opinion.

This is kind of a strange looking piece of meat but that seems to happen occasionally with the 1/4 cow I bought last year. Despite it looking a little on the strange side, it apparently tasted great.

It disappeared pretty quickly.

I always love the way things taste when you flambé them. It just changes everything and makes it, amazing. I have made this recipe a couple times now and it has been a hit all around each time I’ve made it. I do the exact same recipe with a chicken breast for myself and it translates very well.

Ingredients
For the butter:
1 stick butter, softened
freshly ground black pepper
1 green onion, minced

For the steaks:
4 (8-ounce) filet mignon steaks
1 tablespoon olive oil
Salt and freshly ground black pepper
2 ounces bourbon

Preparations Instructions
1. Place butter into a mixing bowl, season with pepper and the green onion and stir until blended and soft.

2. Take a 12-inch piece of parchment paper and lay it on the counter. Spoon the butter out onto the center of the parchment. Pull the edge over the butter mixture, then holding the parchment over the butter, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll). Place into the freezer until you are ready to place it on top of your cooked filet.

3. Season the filets with a little freshly ground pepper.

4. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side.

5. Remove the pan from the heat and pour bourbon into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan.

6. Remove butter from freezer and cut 4 slices and place one on each filet.

7. Serve steaks while hot.

Slightly adapted from http://www.foodnetwork.com/recipes/danny-boome/flaming-filet-mignon-with-chive-butter-recipe2/index.html