Go Back

Filet Mignon with Blue Cheese and Calabrian Chili Butter

Tender filets are seared to perfection in a cast-iron skillet (place on the grill) and smothered with a blue cheese and chili compound butter.
Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 7 minutes
Servings 2


Filet Mignon

  • 2 5 oz. Pre Brands Filet Mignon
  • salt and pepper to taste
  • canola oil to sear

Blue Cheese and Calabrian Chili Butter

  • 1 stick unsalted butter
  • 1/4 cup blue cheese
  • 1 tbsp calabrian chilis drained, and chopped
  • 1 tsp garlic (about 2 cloves) crushed or grated
  • 1/4 tsp salt


Filet Mignon

  • Remove filet mignons from transparent packaging and pat dry.
  • Season with salt and pepper and set aside. Keep at room temperature if using right away. You can also season the filets overnight in the fridge, and let them come to room temperature before cooking.
  • Bring an outdoor grill to at least 500 degrees.
  • Place a cast iron skillet on the grill, and let it get extremely hot.
  • It's ready when you add some canola oil in the pan and it smokes.
  • Quickly (and carefully) add seasoned, room temperature filet mignons to the skillet.
  • Sear for 3 minutes per side with the lid of the grill open.
  • After both sides have seared turn off the grill, and using oven mitts transfer the cast iron skillet to a heat proof surface.
  • Remove the steaks from the cast iron skillet, and transfer to a board. Spoon blue cheese and calabrian chili butter over the steaks.
  • Let the steaks rest for 5 to 7 minutes before serving.
  • You can also directly transfer the steaks from the cast iron skillet to a board or plate, and leave the skillet on the grill.

Blue Cheese and Calabrian Chili Butter

  • Bring the butter and blue cheese to room temperature.
  • Using a hand mixer whisk together butter, blue cheese, garlic, and salt until everything is combine. The butter will be smooth and have a whipped consistency.
  • Swirl in the chopped calabrian chilis.


You can store your leftover butter in the fridge in an airtight container for up to 7 days or in the freezer for 6 months. 
A great tip is to freeze the butter  in pre-portioned chunks so you can use just enough when you want!