A late post to the LOVELY dinner we had for Father's Day this year. After realizing this post was about 2 months overdue, I thought it best to write it on #NationalFiletMignonDay. Who knew there was such a thing, anyway? I wonder when #NationalCheeseDay is, because I could most definitely get on board with that! This recipe showcases this tangy, salty, and creamy butter that would go great on steak (like here!), corn on the cob, baked potatoes and more. Paired with these straight-off-the-grill, eight ounce filet Mignon, the butter melts perfectly, seeping into the grain of the steak, making each bite melt in your mouth. You have to try this on your next date night!
What You'll Need:
- 1 1/2 sticks of unsalted butter
- 4 ounces crumbled blue cheese
- 3/4 tablespoon garlic powder
- 2 tablespoons Parmesan cheese
- Salt and pepper
- (6) 8 ounce steaks (filet Mignon preferably, but Rib Eye is also a favorite!)
1. With a hand mixer, spatula, or good old fashioned set of hands, mix the first four ingredients together until well incorporated. Salt and pepper as desired and transfer mix to a long piece of plastic wrap. Form a log with the butter, and roll until covered. Place in the refrigerator to let chill and take shape.
2. Cook steaks on the grill (preferably) for about 9-12 minutes on each side for a 1 1/2-inch thick steak. Be sure to turn only once, and don't press down on the filet, simply let it sit. For a thinner cut of steak, 5-8 minutes on each side should suffice, depending on how you like it cooked. This should give you a good medium rare. Transfer the steaks to a platter and cover with aluminum foil for 5-7 minutes to let rest. This will lock juices and flavor in to the meat.
3. Remove the butter from the fridge and slice into 1/4-inch thick pieces. Top steaks with coins of butter and cover until butter starts to soften and melt just slightly. Needless to say, transfer that baby to your plate and enjoy!!