Recipe: Peppered Filet Mignon

Posted March 18, 2013 by Karen in Extras, Recipes / 0 Comments

Since Scarlett has dinner at “Vic and Anthony’s Steakhouse” where she says she has “the most amazing meal” of her life, we’ve decided to try a steak recipe! Enjoy! 🙂


For the steak:

4 (8-ounce) filet mignon steaks
2 TBSP coarsely ground black pepper
1 tsp kosher salt
1 tsp dark brown sugar
1 tsp soy sauce
1/2 tsp apple cider vinegar
1 TBSP plus 1 tsp extra-virgin olive oil

For the butter:

1 stick butter, softened
Coarse salt and freshly ground black pepper
¼ tsp granulated or powdered garlic
1 bunch chives, left whole


  1. In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
  2. Place butter into a mixing bowl, season with salt and pepper to taste and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Place about half the soft butter onto the plastic wrap. Lay the whole chives down the center of the butter and top with remaining butter. Take the plastic wrap and very gently shape the butter into a log like shape, making sure not to handle too much otherwise the butter will begin to melt. Twist ends and seal edges and place in the freezer until ready to serve.
  3. Preheat gas grill on high for about 15-20 minutes or build a very hot fire on one side of a charcoal grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with small slice of chive butter and let stand for 5 minutes, then serve.Best served along with grilled asparagus & roasted baby potatoes! 🙂

Adapted from Food Network


Win an E-book copy of Metamorphosis by Erin Noelle! 

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