Give your steak a flavor upgrade with a savory addition, like this umami topper. Watch as Chef Michael shows you how to reverse-sear a tender, Certified Angus Beef filet! This handy technique ensures that each steak is cooked to your desired doneness, while browning perfectly on the outside. You’ll then top the steaks with a decadent butter mixture. Add in flavor bombs like miso and chili paste to complement the meaty flavors in the steak, without overpowering it. A quick pass of a crème brule torch caramelizes the buttery topping and gives the Certified Angus Beef steaks extra charred flavor.
Take your steak to the next level with this perfect filet mignon recipe!
INGREDIENTS:
4 (7-8-ounce) Certified Angus Beef ® tenderloin steaks (filet mignon)
3 teaspoons sea salt
2 teaspoons plus 1/2-teaspoon coarse-ground 5-pepper blend
2 ounces (1/4-cup) rendered beef fat, softened
2 ounces (4-tablespoons) unsalted butter, (European style like Plugra or Kerrygold brand preferred), softened to room temperature
Zest of one lemon (1-teaspoon), using a microplane
2 tablespoons white miso paste
3 small bulbs (1 ounce total) black garlic, cut in little chunks
2 teaspoons sambal oelek chili paste
1 teaspoon nutritional yeast
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~~ If it's not CERTIFIED, it's not the best. ~~
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Items from our store featured in our videos:
German Steel Knife Set in Acacia Wood Block
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Salt & Pepper Mills
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Salt & Pepper Cellar (Himalayan Flake Salt + 5 Peppercorn Mélange)
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Walnut End-Grain Cutting Board
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