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Wednesday, February 11, 2009

Beef Filet with Chive Butter

Chive Butter:
½ stick unsalted butter, softened
1 tbsp snipped fresh chives
1/8 tsp garlic powder
Pinch red-pepper flakes

Filet and marinade:
4 beef filet mignon slices, about 1 1/2 lbs total
2 tbsp Worcestershire sauce
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

In a small bowl, combine butter, chives, pepper, garlic powder and red pepper flakes until evenly blended. Transfer to plastic wrap and shape into a 3 inch long log. Wrap to seal; refrigerate 30 minutes or until firm. Prepare outdoor grill with medium hot coals, or heat gas grill to medium high. In a shallow dish, season meat with Worcestershire sauce, then sprinkle both sides with garlic powder, salt and pepper. Let stand at room temperature for 10 minutes. Grill filets for 4 minutes per side, or until internal temperature registers 135 degrees in the thickest part of the meat for medium. Once meat is cooked remove filets from grill. Let rest 5 minutes. Meanwhile remove chive butter from the fridge and cut into thin slices. Top each filet with 1 to 2 butter slices and serve warm. Serve with steak fries and quartered tomatoes, if desired.