Filet Mignon Dinner for Two

Directions

1. 1

   To make the compound butter, combined the softened butter with the chives and salt. Roll in a sheet of plastic wrap to form a roll and refrigerate until ready to use.

2. 2

   Peel and dice the potatoes. Add to a large pot of salted boiling water and cook on medium high until fork tender. Drain and mash with the butter, milk and cream.

3. 3

   Pre-heat the oven to 400 degrees.

4. 4

   Add 2 tablespoons of the oil to a cast iron pan and heat on medium high heat. Season the filets with salt and pepper on both sides and add to the pan. Sear for about 5 minutes on each side and place in the oven. Cook to your desired doneness. Medium will take about 5 minutes but, for the most precise cooking, use a probe thermometer.
   For medium rare – 130 to 135 degrees
   For medium – 135 to 145 degrees
   For medium well – 145 to 155 degrees

5. 5

   Remove the pan from the oven and let the steaks rest for about 5 minutes.

6. 6

   Add the remaining tablespoon of oil to a pan, trim the asparagus and cook on medium heat for about 5 minutes. Season with salt and pepper.

7. 7

   Slice the compound butter and serve on top of the hot steaks. Pairs perfectly with a Chardonnay, or Cabernet Sauvignon wine.