Premium Choice Chateaubriand Cut Filet Mignon with Citrus Compound Butter

• 9oz Filet Mignon
• Kosher salt/ cracked pepper
• 1 tsp grapeseed oil
• 2 Tbsp butter
• 1 clove of garlic, smashed
• 1 sprig of rosemary

For the compound butter:

• 4 oz good quality sweet cream butter, room temperature
• 2 cloves crushed garlic
• 1 tsp Harissa
• Zest from 1 orange
• 2 Tbsp chive, minced

Preheat oven to 250°F. Remove the filet from the refrigerator and let it rest at room temperature for 20 minutes. Season generously with salt and pepper and place on a baking sheet.

Bake for approximately 15-20 minutes or until the internal temperature reaches 115°F. NOTE: Cook time will vary based on cut so check frequently to not over cook.

Meanwhile, make the compound butter in a medium bowl by combining 4 oz butter, garlic, harissa, orange zest and minced chive. If making ahead, place on a sheet of parchment paper and form into a 1” diameter log. Chill until ready to slice medallions and serve.

Preheat a cast iron skillet on medium high. Add a splash of grapeseed oil. Sear steak 1 minute on each side until a beautiful caramelized color forms. In the final 30 seconds, add butter, garlic and rosemary.

With a large basting spoon and oven mitt, grab the handle of the cast iron pan and tilt to a 45° angle. The butter will melt and pool. With excitement, spoon the garlic herb infused butter and let it wash over the steak, repeatedly.

Place steak on a cutting board and let it rest for 10 minutes. Serve warm with a dollop of compound butter.

Recipe developed by Chef Anna Rossi