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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

Filet Mignon and Herb Butter with Cauliflower Puree.JPG


  • 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


  1. Preheat oven to 400°F. Place steaks on counter while you prepare butter and cauliflower.
  2. In a small bowl, mash and combine butter, chives, parsley and garlic. Refrigerate until needed.
  3. 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.
  4. 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.
  5. 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.
  6. Pat the steaks very dry and sprinkle both sides evenly with remaining salt.
  7. 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.
  8. 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. )
  9. Transfer the steaks to a plate to rest while you prepare the rest of the meal.
  10. 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. 
  11. 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.
  12. 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.