Cumin and Cracked-pepper Filet Mignon with Brie Butter


Fragrant, spice-crusted steaks become even better when topped with Brie butter spiked with chives and chipotle. Leftover butter will keep refrigerated; try it slathered on warm bread, spread on a roll for an egg sandwich, or dolloped on potatoes.

What you will need

4 oz. Brie, rind removed, softened

3 Tbs. unsalted butter, softened

1 Tbs. thinly sliced fresh chives

Pinch chipotle chile powder

Fresh coarsely cracked black pepper and kosher salt

1 Tbs. ground cumin

2 6- to 7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick

2 Tbs. olive oil


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