Flaming Filet Mignon with Chive Butter

Name: Flaming Filet Mignon with Chive Butter
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 1 stick of softened butter; Coarse salt and freshly ground black pepper; 1 bunch of chives (kept whole); 4 filet mignon steaks (8 ounces each); 1 tablespoon of olive oil; Salt and freshly ground black pepper; 2 ounces of brandy

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Flaming Filet Mignon with Chive Butter

Are you looking to impress your dinner guests with a show-stopping dish that also delivers on taste? Look no further than Flaming Filet Mignon with Chive Butter. This elegant and flavorful dish is sure to leave a lasting impression.

What Makes Flaming Filet Mignon Special?

Filet mignon is renowned for its tenderness and melt-in-your-mouth texture. This cut of beef comes from the tenderloin, a muscle that doesn’t do much work, resulting in a supremely tender steak. The flaming technique adds a touch of drama to the dish, creating a visual spectacle that enhances the dining experience.

The Perfect Flaming Technique

Flaming filet mignon is all about the theatrics. Before cooking the steak, you’ll need to soak a small piece of cotton in high-proof alcohol, such as brandy or rum. Once the steak is cooked to perfection, place the soaked cotton on a metal skewer and ignite it. Carefully hold the flaming skewer above the steak, allowing the alcohol to create a beautiful fiery display. Not only does this create a memorable moment, but it also imparts a subtle smoky flavor to the meat.

Enhancing the Flavor with Chive Butter

No steak is complete without a delicious sauce or butter accompaniment. In this case, we’re using chive butter to elevate the flavors of the filet mignon. Chives add a mild onion-like flavor and a vibrant green color to the butter. The result is a rich and creamy sauce that perfectly complements the tender steak.

Serving Suggestions

To truly make your Flaming Filet Mignon with Chive Butter shine, consider pairing it with some equally impressive side dishes. Creamy mashed potatoes, roasted asparagus, or a fresh garden salad can all provide a well-rounded meal. Don’t forget to pour a glass of your favorite red wine to complete the dining experience.

Impress Your Guests with Flaming Filet Mignon

Whether you’re hosting a special occasion or simply want to treat yourself to a gourmet meal, Flaming Filet Mignon with Chive Butter is the way to go. The combination of tender, juicy steak, the mesmerizing flames, and the decadent chive butter will have everyone at the table in awe. So why not spice up your next dinner party with this unforgettable dish?

FAQs

1. Can I use a different type of steak for this recipe?

While filet mignon is the traditional choice for this recipe, you can certainly experiment with other cuts of steak. Just keep in mind that the cooking time and temperature may vary.

2. Is it safe to ignite alcohol near the steak?

As long as you take proper precautions, it is safe to ignite alcohol near the steak. Make sure to keep a safe distance from the flames and have a fire extinguisher or baking soda nearby, just in case.

3. Can I use a different type of alcohol for the flaming technique?

Yes, you can use a different type of high-proof alcohol for the flaming technique. Brandy and rum are popular choices, but you can also use whiskey or vodka.

4. Can I make the chive butter in advance?

Absolutely! You can prepare the chive butter in advance and store it in the refrigerator. Just make sure to bring it to room temperature before serving.

5. How long should I cook the filet mignon?

The cooking time for filet mignon will depend on your desired level of doneness and the thickness of the steak. As a general guideline, aim for 4-6 minutes per side for medium-rare.

6. Can I use dried chives instead of fresh?

Fresh chives are recommended for this recipe as they provide a brighter flavor and vibrant color. However, if you don’t have fresh chives on hand, you can use dried chives as a substitute.

7. Can I use a grill instead of a stovetop for cooking the steak?

Absolutely! Grilling the filet mignon can add a delicious smoky flavor to the meat. Just make sure to adjust the cooking time and temperature accordingly.

8. Can I omit the flaming technique?

Yes, if you prefer not to use the flaming technique, you can still enjoy a delicious filet mignon with chive butter. Simply skip the flaming step and proceed with cooking the steak as usual.

Flaming Filet Mignon with Chive Butter is a show-stopping dish that combines tender steak, mesmerizing flames, and flavorful chive butter. Impress your guests and elevate your dining experience with this unforgettable recipe. So why wait? It’s time to bring the heat to your next meal!

Flaming Filet Mignon with Chive Butter

Prep10 min

Total40 min

Servings4

1 stick of softened butter
Coarse salt and freshly ground black pepper
1 bunch of chives (, kept whole)
4 filet mignon steaks (8 ounces each)
1 tablespoon of olive oil
Salt and freshly ground black pepper
2 ounces of brandy

In a mixing bowl, add butter and season with salt and pepper. Stir until well combined and softened.
Take a 12-inch piece of plastic wrap and lay it flat on the counter.
Spoon the butter mixture onto the center of the plastic wrap.
Sprinkle the chives over the butter in the center.
Fold the edge of the plastic wrap over the butter mixture, then tightly pinch the ends.
Hold the plastic wrap tightly at each end and roll the mixture towards you, creating a tight sausage shape.
Tie a knot on both ends of the butter roll.
Place the butter roll in the freezer until ready to use.
Season the filets with salt and pepper.
Heat a skillet over medium-high heat and drizzle with olive oil.
Place the filets in the hot skillet and cook for about 5 to 7 minutes per side, or until medium-rare.
Remove the skillet from the heat and carefully pour brandy into the skillet.
Tilt the skillet towards the flame to flambe and let the flames burn off.
Remove the filets from the pan.
Retrieve the butter roll from the freezer and cut 4 thin coins.
Place one coin of butter on top of each filet.
Serve the steaks while they are hot.