Cumin and Cracked-Pepper Filet Mignon with Brie Butter

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Cumin and Cracked-Pepper Filet Mignon with Brie Butter


Fragrant, 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 potatoes.

Serves 2



4 oz. Brie, rind removed, softened

3 Tbs. unsalted butter, softened

1 Tbs. thinly sliced fresh chives

Pinch chipotle chile powder

Fresh coarsely cracked black pepper and kosher salt

1 Tbs. ground cumin

2 6- to 7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick

2 Tbs. olive oil



Position a 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.


In another small bowl, combine the cumin, 1 tsp. cracked pepper, and 1/2 tsp. salt.

Rub the steaks evenly with the mixture, pressing it on firmly.


Heat the oil in an oven-safe 12-inch skillet, preferably cast iron, over medium-high heat until shimmering.

Add the steaks and cook, flipping once, until browned on both sides, 2 to 3 minutes per side.

Transfer 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.


Tent the steaks with aluminum foil and let rest for about 5 minutes.

Serve the steaks topped with some of the Brie butter.



Nutrition 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.



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