spice-crusted steaks become even better when topped with Brie butter spiked
with chives and chipotle. Leftover butter will keep refrigerated; try it
slathered on warm bread, spread on a roll for an egg sandwich, or dolloped on
4 oz. Brie,
rind removed, softened
unsalted butter, softened
thinly sliced fresh chives
chipotle chile powder
coarsely cracked black pepper and kosher salt
2 6- to
7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick
rack in the center of the oven and heat the oven to 425°F.
In a small
bowl, combine the Brie, butter, chives, chile powder, 1/4 tsp. cracked pepper,
and 1/8 tsp. salt with a fork until smooth.
small bowl, combine the cumin, 1 tsp. cracked pepper, and 1/2 tsp. salt.
steaks evenly with the mixture, pressing it on firmly.
oil in an oven-safe 12-inch skillet, preferably cast iron, over medium-high
heat until shimmering.
steaks and cook, flipping once, until browned on both sides, 2 to 3 minutes per
the skillet to the oven and roast until cooked to your liking (125°F for rare
or 130°F for medium rare), 2 to 3 minutes.
steaks with aluminum foil and let rest for about 5 minutes.
steaks topped with some of the Brie butter.
information (per serving): Calories (kcal): 810, Fat (kcal): 68, Fat Calories
(g): 610, Saturated Fat (g): 31, Protein (g): 45, Monounsaturated Fat (g): 28,
Carbohydrates (mg): 3, Polyunsaturated Fat (mg): 3.5, Sodium (g): 780,
Cholesterol (g): 220, Fiber (g): 1.