Balsamic Marinated Filet Mignon with Chive Butter
- 4 Lindauer Farms Filet Mignon Steaks
- 3/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 3 bay leafs
- 1 stick soft unsalted butter
- 1 bunch of chives, finely chopped
- Kosher salt
- Fresh ground pepper
Place thawed steaks in a sealable plastic bag and add the balsamic vinegar, oil, bay leafs, kosher salt and ground pepper. Seal bag, shake and place in refrigerator for one hour.
In a medium mixing bowl, blend softened butter together with chives, kosher salt and fresh ground pepper until soft and well integrated. Evenly spoon the butter mixture onto a 12 inch sheet of plastic wrap to form a log shape. Pull plastic around the log to form a tight sausage shape. Tie loose ends of the plastic into knots. Place butter log in freezer for at least 20-30 minutes or until firm.
Grill the steaks using the Lindauer Farms Premium Steak Grilling Instructions.
While the steaks are resting, remove the butter log from freezer and cut 4 half inch disks, plate the steaks and top each with a butter disk.
Favorite recipe of:
Jackson Lindauer, Jeff Farlow and Chris Wollitz and inspired by the amazing chives from Rina Gibbons garden.
Last Modified: 2009-07-17 16:52:35