Filet Mignon and Herb Butter with Cauliflower Puree
Active Time: 25-30 minutes / Cook Time: 25-30 minutes / Total Time: 45-50 minutes
Makes 2 servings
- 2 tablespoons grass-fed salted butter, at room temperature
- ½ teaspoon finely chopped fresh chives
- ½ teaspoon finely chopped parsley
- ¼ teaspoon minced garlic
- 1 large head cauliflower, stem trimmed to base of head
- ½ cup warm chicken broth, plus more for desired consistency
- ¾ teaspoon salt, divided
- 2 teaspoons ghee, plus ½ teaspoon, if necessary
- 2 4 oz. grass-fed filet mignon steaks, about 1 ½” thick
- 1 teaspoon chopped capers, drained and patted dry
- freshly ground black pepper, to taste
- lemon wedges, for serving
- Preheat oven to 400°F. Place steaks on counter while you prepare butter and cauliflower.
- In a small bowl, mash and combine butter, chives, parsley and garlic. Refrigerate until needed.
- Prepare a large saucepan or soup pot with a steamer basket that will hold the cauliflower: add 2” water to the bottom of the pan (water should not touch the steamer basket) and bring to a boil. Place the cauliflower in the basket, cover, and steam 15-20 minutes or until fully tender.
- Very carefully break up the cauliflower and transfer it to a blender or food processor (you may have to do this in two batches). Add chicken broth and ½ teaspoon salt and puree. Add more broth, if desired.
- Dump the water out of the saucepan used to steam the cauliflower, return the puree to the pan and cover. Keep warm over low heat while you cook the steaks.
- Pat the steaks very dry and sprinkle both sides evenly with remaining salt.
- Heat a medium ovenproof skillet (cast iron is great for searing steaks, if you have it) over medium heat until a drop of water sizzles and evaporates almost on contact. Add ghee.
- When ghee melts, add steaks. Cook undisturbed for 2 minutes per each side, and transfer to the oven for 3-4 minutes for rare or 5-6 minutes for medium rare*. (Or longer if you must, but please don’t tell the chefs. )
- Transfer the steaks to a plate to rest while you prepare the rest of the meal.
- Carefully (that handle is hothothot!) place the skillet from the steaks back on the stovetop over medium heat. Add ½ teaspoon ghee if the pan is dry and add the capers. Fry until some of the bits are crispy, about 2 minutes. Remove from the heat.
- Place ¼ of the cauliflower puree on each of two plates. Package the remaining cauliflower puree in an airtight container to use for tomorrow’s lunch.
- Sprinkle the cauliflower with the crispy capers. 13. Place one steak on each plate, and top each with half of the herb butter.
*If you have one, an instant-read thermometer is your friend here. Rare steak is 130°F- 135°F; medium rare is 140°F-145°F, and medium is 155°F-160°F.