I vividly remember the first time I ate at Ruth’s Chris Steakhouse, for two reasons really. The first being that it was my honeymoon…my very generous parents had treated my new husband and I to dinner and lodging in Park City. The second reason is because of that steak. The waiter came to our table bearing a sizzling gift of buttery, out-of-this-world-flavorful piece of meat.
Really, I’m not much of a steak person. But I must say, this steak is somehow different. Yes, maybe it has to do with the fact that it’s served in a steamy puddle of piping hot butter? Whatever the reason, this steak is amazing. So good in fact, that Patrick and I treated ourselves to dinner at Ruth’s Chris for our first and second anniversary…and I think that’s going to have to be a tradition. 🙂
Of course having men in our lives who feel so strongly about their steaks, my mom and I had to recreate the masterpiece Ruth’s Chris provides. We added some bleu cheese and herb butter and oh my goodness…Patrick actually said it was just as good (if not better) than Ruth’s Chris. I’d call that a success. ✔
So, we’re doing something new today! We decided to try out a video demonstration of how to cook this meat. Sometimes it’s just easier to watch and learn right? We’d love to get some feedback…do you prefer watching videos or is a simple recipe all you need? Regardless, we hope you like what we put together! (If the video doesn’t show up immediately, just refresh the page.)
- 4-6 6-ounce filet mignons
- 1/4 cup extra virgin olive oil
- 1/4 cup unsalted butter
- Kosher salt and freshly ground pepper
- 1/2 cup unsalted butter
- 4 ounces bleu cheese
- 1/4 cup (packed) fresh herbs, such as basil, rosemary, thyme, parsley
- Kosher salt and pepper, to taste
- Take filets out of fridge and let them come to room temperature.
- While they sit, make the herb butter:
- Soften butter and bleu cheese. Lightly mash together.
- Add chopped fresh herbs, salt and pepper, and blend well.
- Form into log and roll in plastic wrap.
- Place in fridge to firm.
- Before serving, cut into tablespoon-size portions.
- Preheat oven to 400 degrees.
- Liberally salt and pepper all sides of filets.
- Heat frying pan on stove over high heat until very hot.
- Add olive oil and butter.
- When butter begins to sizzle, add filets and brown on all sides. Spoon melted butter over filets as they cook. This should take about five minutes.
- Place pan in oven and roast filets 6-8 minutes. *See notes
- Top filets with tablespoon of herb butter as they come out of oven.
- Serve immediately.
*Be creative with the herbs you use! Pick your favorites or try something new.
*Six minutes in the oven gives you a perfectly rare filet. Leave it in longer if you don't like it pink.
*Keep in mind some frying pans are not oven-safe. If this is the case, transfer to a baking sheet before putting in oven.