The other week, my mother-in-law made a comment akin to, “Beef is never as tender as venison,” and I instinctively muttered, “Game on!” I thought I had said it under my breath, but apparently, it was audible…so I had to back up my words. To set myself up with the best chance of unambiguous victory, I picked filet mignon and decided to make a Worcestershire whipped butter to top the steak off with a little creamy, salty, tamarindy finish for good measure. I’m happy to say that by the end of the meal, she backtracked on her initial claim.
We served our steak with Roasted Asparagus and Sauteed Zucchini, but it would also go very well with Roasted Cauliflower Wedges, Broiled Tomatoes, Garlic and Pepper Sauteed Green Beans, Homemade Dinner Rolls, Grilled Corn on the Cob, Lisa’s Grilled Potatoes , and of course Rösti (Swiss Hash Browns).
Time: 10 Minutes Cook Time (Plus 90 Minutes Prep/Waiting)
Ingredients:
- Filet Mignon
- Salt
- For the Butter:
- 4 Tablespoons (1/4 Cup) Butter at room temperature
- 1/2 Tablespoon of Milk (we are using raw whole milk!!! Yeah, we found it!)
- 1 Teaspoon of Worcestershire Sauce
Method:
- About an hour and a half before you plan to cook, pull your steaks out of the fridge, and wrap them in paper towels to remove excess moisture (Thank you to an old episode of Good Eats! [the porterhouse one to be specific] for that beef tip). Allow the steaks to sit for about an hour to come up to room temperature.
- While your steak warms, measure and scoop your butter into the bowl of your stand mixer, and allow it to soften as well.
- After an hour, give your steaks a quick salt sprinkle on both sides, and allow to sit for another 30 minutes.
- Preheat your oven to 415 degrees F, and when it gets there, heat a cast iron pan.
- Add some butter to the pan, and when it has fully melted and is nice and hot, add your steaks.
- Sear for about 2 minutes, then flip, and sear the other side for another 2 minutes.
- At this point, both sides should be a nice golden brown colour. Stash the whole pan in the oven, and roast for another 6-7 minutes. When your steak reaches 145 degrees F (for medium, which we strongly suggest for maximum taste, tenderness, and food safety…but adjust cook timing to accommodate your your desired level of doneness).
- While your steak roasts, turn your attention back to your butter! Add your milk and Worcestershire sauce to your now softened butter, and whip with your stand mixer’s whisk attachment. This will take about 3-5 minutes, and you’ll want to increase the speed gradually as you go.
- When your steaks are done, remove from the oven, and place them onto a cutting board. Wait about 5 minutes before you do anything else with them (this is a good time to plate your sides).
- Plate, top with your butter, devour, and enjoy!
