Beef Filet with Dijon -Chive Butter

 

Beef Filet with Dijon Mustard-Chive Butter

(4 servings)

 

Ingredients:

¼ cup Unsalted Butter, room temperature

1½ tsp. Fresh Chives, finely chopped

¾ tsp. Dijon Mustard

½ tsp. Fresh Lemon Zest

4 Beef Tenderloin Filets (5-8 oz. ea.)

1/3 cup Olive Oil

2 tsp. Kosher Salt

2 tsp. Course-ground Black Pepper

Directions:

In a small bowl, bet butter with an electric mixer on medium for 30 seconds.  Add chives, mustard and lemon zest.  Beat until well mixed.  On wax paper, shape butter mixture into a 2-inch-long roll.  Wrap tightly in the paper and refrigerate at least 30 minutes.  Pat steaks with paper towels.  Rub olive oil on all sides of the steaks.  Then sprinkle all sides with the salt and pepper.  Let stand then at room temperature for 20 minutes.  Using a cast-iron skillet, heat over high heat.  Once hot, add 2 tbsp. of the remaining olive oil to skillet.  Heat oil until it simmers.  Add steaks to the skillet and cook 6-8 minutes before turning them over.  Cook another 6-8 minutes on the second side.  Transfer steaks to the dinner plates.  Take the butter mixture and cut into 4 equal portions and place on each steak.  Give the butter about 5 minutes before cutting into to the steaks.

Notes:              Cooking times will vary depending on size, thickness and desired doneness.  Adjust to your personal preference.

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