Flaming Filet Mignon with Chive Butter

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This looks AWESOME! I'm wanting to make this for my husband for Valentine's day. On the flambe part, I don't have a gas stove---so can I use one of those hand held torches? Also does anyone know if there is a video so I can watch him do this? Thanks

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I loved this recipe i didn't flambee it was still great the butter, made all the

diffrence. I will use the butter for lobster recipe as well. I wiill make this again

for company or when filet mignon is on sale. Next time i will take the time to flambee

I didn't have any brady in the house when i made this. it was great!!!

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This recipe was amazing! Next time, however, I won't put forth all of the effort to mixing and rolling the chive butter, but would instead just cut squares of butter and sprinkle the tops with with chives, salt and pepper and place on top of the steaks. As it was, the chive butter melted very quickly, so I don't think it would negatively affect aesthetics or taste! Great recipe, I definitely recommend it!

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haven't tried this recipe yet, but the flambee part kinda freaks me out. is it as simple as it sounds? over a gas stove top? has anyone tried this?

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Raushana, I do not believe that Danny put them into the oven. I would suggest cooking them as the directions say and then plating them a few minutes before to allow the juices to condense. If you do this, your steaks will turn out great! The only two items I recall going in the oven were the Molten Chocolate Baby Cakes and Potato Gratin. I hope this helps! Good luck tonight! You'll do just fine!

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This came out perfect! I was a bit worried about the butter and rolling it since I have never rolled sushi before and I tend to screw stuff like this up, but it worked! I just kept re-reading the method as well as have my husband watch me....2 eyes are always better than 1. Thanks!

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Misty: To roll the butter, place the butter in the middle of the plastic wrap as Danny mentions (so that plastic wrap is horizontal on the counter and then take the bottom of the wrap to meet the butter and fold the wrap over the back side of the butter so that the butter is encased on wrap and then with the tips of your fingers pull the back side of the roll back toward you so that it is fairly tight. Then you can shape into a log with your hands, twist both ends (like a candy wrapper and put in the fridge. When you are ready, unwrap and slice into medallions. Good luck!

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I am planning on making this tonight for Valentine's, but I missed the part of the show where he demonstrated how to roll the butter in the plastic wrap. I've never rolled sushi, so can anyone describe this a little more clearly for me?!? When it says pull the edge over butter mixture, does it mean from right to left or from top to bottom if you are standing there looking over it? And do you pull the plastic wrap to meet the other edge of the plastic wrap or just past where the butter ends? Sorry, but have never done this.

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Made the entire meal (except the dessert-always make red velvet cake for Valentine's Day. Was easy and sooo tasty. My husband and I loved all three dishes-filet was amazing-I'm usually afraid of ruining filets, but not this time. The greatest thing about this meal was the price. Even with buying top quality meat, it was a fraction of the price of going out and made a lovely "gift" for my husband. My husband commented on how flavorful the meat was, which for filets is usually a problem and I'm grateful to have a recipe that doesn't call for wrapping them in bacon.

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I love this entire meal !!!!! Just try it and you will add it to your collection.