Wow. That’s about all I can say. I don’t eat much steak, and quite frankly I don’t think I’ve ever enjoyed a piece of steak as much as this. My husband said it was the best steak dinner he has ever had. My suggestion? This is the perfect date night entree. Serve with a hot, fluffy baked potato, lemon creamed spinach (recipe to follow), and a nice glass of red wine. Everyone’s heart is through the belly 🙂
This is a recipe from the book American Masala by Suvir Saran. Saran states that in Indian cooking it is common to toast the ground peppercorns in oil prior to adding other ingredients because the hot oil coaxes the heat of the peppercorn into all that you add to the skillet. It really is lovely, especially with mixed peppercorns (but black peppercorns alone work well too). The cilantro butter is the icing on the cake, it will stay in the fridge for several days or freeze for up to 3 months.
- 1 stick unsalted butter
- 1/2 cup roughly chopped fresh cilantro
- 1 shallot, chopped
- 2 garlic cloves, chopped
- 1 lemon zested and juice from half the lemon
- 1/2 tsp. Garam Masala
- Freshly ground sea salt and peppercorns
- Olive oil
- 2 filet mignon steaks (6 to 8 ounces each)
- To make the butter, let the butter soften at room temp and place in a bowl. Add the cilantro, shallot, garlic, lemon zest and juice, and garam masala. Mix together with a large spoon. You can also use a food processor if you prefer.
- Place the butter in the middle of a large sheet of plastic wrap and gently roll into a log. Refrigerate for at least an hour.
- Preheat the oven to 450 degrees. Grind peppercorns and salt into a dish large enough to fit the filets, press each side into the spices so you coat the meat evenly and thoroughly.
- In an oven-proof skillet heat olive oil on medium-high and sear the steaks on one side for about 3 minutes so the peppercorn is browned.
- Drizzle a dash of oil on top of the steaks and flip over. Move the skillet to the oven and roast for 10 (rare) to 14 minutes (medium).
- Place a disc of butter atop each steak and serve hot.
Recipe source: American Masala by Suvir Saran
Time: ~25 minutes (plus time for butter to cool in fridge)