Flaming Filet Mignon with Chive Butter
Show: Rescue Chef
Episode: Hot Date
Rate This RecipeRead users' reviews (32)
- Recipe categories: Meat, Beef, Dairy,
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Total Reviews: 32
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By 4GuysNMe
Chapel Hill, NC
on March 27, 2011
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Huge hit with the boys and hubby. The chive butter made it over the top, and the flambe pyrotechnics were a hit.
By cheflora_7223008
Everett, WA
on January 08, 2011
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I made a blue cheese butter instead of chive butter, it went very well with the beef and brandy.
By foodbnch
on December 08, 2010
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This was a big hit with my family. I did not freeze the butter like it said in the receipe. I just mixed the soften butter with everything and put aside. We then placed a scoop of the butter on top of the filet mignon after it was plated. Butter melted nicely. I cooked as suggested in the receipe. It was too rare for me but my family loved it. Such an easy receipe!
By dinella
Bloomingdale,IL
on October 19, 2010
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This was amazing! very easy and turns out great everytime. Made this with loaded mashed with fresh chives, green onions and bacon... My new Fav!!
By sherriwandler_1...
El Paso, 83
on August 28, 2010
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Hi I am planning on making this....does anyone know if it matters what type of skillet I us? Would it be best to use a cast iron skillet? I didn't see the episode so I am not sure what he used! Thank you!
By eveybp
Washington, DC
on August 26, 2010
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I made this recipe plus Danny's recipe for potatoes with gruyere as he presented them on his show. It was fantastic. Everything was perfectly delicious and it was easy as pie. I did not flambe, as my boyfriend was a bit concerned for his kitchen. It didn't matter. I had made the butter in advance with the chives from my own herb garden.
Please, Danny ... more recipes!
By hamptonriver
Danville, VA
on February 26, 2010
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Couldn't find fresh chives, so we substituted fresh garlic. Cooking the steaks was fun, especially with flames! We have an electric stove, but I took the pan off the heat, poured in the brandy and lit it with one of those long handled lighters. Poof, flames! It worked perfectly. Great fun! Thanks!
By kmaree999
Pemberville, OH
on February 16, 2010
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I am a novice steak cooker but these were so easy to make and turned out perfectly. I made the potatoes and asparagus as part of the meal for Valentine's Day and it was absolutely delicious. I was too scared to do the flambe part, but the steaks were excellent without it.
By cybersara_12663415
Pasadena, 43
on February 16, 2010
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My husband looked at the recipe in horror. "We're going to pan fry our Valentine's Day filet mignon?" But we were amazed at how delicious and tender they turned out. They were restaurant quality and so easy to make! Doing the flambe was really fun and surprisingly easy - just tipped the pan toward the flame and watched the show. It really added a great flavor to the meat. We didn't have brandy so we substituted it for Cognac and it was DELISH!! We'll definately make this again and again. Thanks for the recipe!
By Suezzy
SPOTSWOOD, NJ
on February 14, 2010
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I, too, didn't do the flambe but it came out amazing. The chive butter was easy to make and looked very elegant on top. We ended up having a lot of butter left over and thought about using it for baked potatoes or on the butter side of a grilled patty melt sandwich. The recipes for the Hot Date episode are all definite keepers. Thanks Danny!