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Filet Mignon with Shallot Garlic Butter Buttons

Filet Mignon, considered the king of steaks and once relegated as a cut of beef only consumed on special occasions because of price, has now crossed over to the “healthy” side of beef and consumed in  larger quantities by steak lovers, since it has little to no visible fat. 

It is the most tender steak you can buy, but unfortunately not always the most flavorful. Because of that I have moved up the flavor a couple of notches by adding the herb butter buttons on top, along with a slight hint of Rosemary at the end.  Makes for a flavorful and tender bite!


Two 4 oz filet mignons

Olive Oil

Hawaiian Salt

Fresh chives, chopped

1 cube butter

4 cloves of garlic

2 medium shallots, sliced

4 sprigs of Rosemary

Parchment Paper



1. Take filet steaks from refrigerator and let them sit out for about 20 minutes – heat oven to 400 degrees at same time.

2. Remove skins from shallots and garlic and put in a garlic cooker or tin foil and pour olive oil on top – put in oven 20-30 minutes till golden brown and mushy.

2. Butter buttons:  Cream the cube of butter, add a dash of Hawaiian salt (or Kosher Salt), chopped chives, and the cooked garlic and shallots.  Using a piece of parchment paper, lay out the butter and slowly roll it jelly roll style – then put in freezer for about 20 minutes.

3. Wipe the steaks of all moisture and rub both sides of the steaks with Hawaiian Salt.  Add olive oil to a frying pan, add the steaks and grill for about 3 minutes.   Turn over and cook another 2 minutes on the other side.  Add two sprigs of Rosemary to the pan and place in the oven for 3-5 minutes depending upon the doneness you want.

4. Plate the filets, top with the herb butter buttons and shallots/garlic on the side and serve!

Serves: Two




    • Thanks Virginia! And I have to say your recipe for the Mexican Stuffed Portobello Mushrooms looks yummy. I stuff little cremini mushrooms but never thought to stuff a Portobello – I know they have a “meaty” taste to them (likely the texture), so would be tasty, but not too hard on the waistline – am going to have to try them!

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