Why We Love This Filet Mignon With Anchovy Butter, Creamed Corn, and Saut\u00e9ed Spinach Recipe <\/strong><\/h3>\nCreating a steakhouse-style dish at home can seem intimidating, but I’m here to tell you it’s easy! This delightful recipe features a fork-tender filet mignon on a pleasing bed of buttery creamed corn and garlicky spinach, topped with a savory anchovy butter sauce. One bite is all it takes to transport your taste buds to an authentic steakhouse restaurant.<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- Food Processor<\/li>\n
- 1 Medium Saucepan<\/li>\n
- Plastic Wrap or Parchment Paper<\/li>\n
- 1 Spoon<\/li>\n
- 1 Slotted Spoon<\/li>\n
- 1 Large Saucepan<\/li>\n
- Wire Rack<\/li>\n
- Sheet Pan<\/li>\n
- Tongs<\/li>\n
- 1 Meat Thermometer<\/li>\n<\/ul>\n
How to Make Filet Mignon With Anchovy Butter, Creamed Corn, and Saut\u00e9ed Spinach<\/strong><\/h3>\nA steakhouse-worthy dish needs a steakhouse-worthy steak<\/a>! And luckily for you, we’re using Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. These filet mignons are hand-selected from the finest quality beef and extra-aged for at least 35 days for maximum tenderness and an exquisitely mild flavor.<\/p>\n1. Let\u2019s Whip Up the Anchovy Butter<\/strong><\/h3>\nAnchovy butter is the perfect way to infuse complex umami flavor into your filet mignon! Start with a delicate shallot, coarsely chopped garlic cloves, and olive oil in a food processor and blend until pur\u00e9ed. Then add unsalted butter, salty anchovy fillets, fresh lemon juice, savory Worcestershire sauce, clean-tasting kosher salt, minced rosemary, lemon zest, smoked paprika, and aromatic black pepper to the food processor and blend until all ingredients are well incorporated, then season to taste with salt and pepper. Let’s get a piece of parchment paper or plastic wrap and place the butter mixture there. Roll the butter into a log, then tightly twist the ends and place in the refrigerator for 20 minutes or until firm.<\/p>\n
2. A Creamed Corn Like No Other<\/strong><\/h3>\nCreamed corn is easy to prepare and has a slightly sweet and savory flavor that makes it a delicious complement\/side for our tender filet mignon! Add grapeseed oil and Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> to a medium saucepan, saut\u00e9ing until bacon is browned, then remove the bacon from the pan, leaving behind the bacon fat. Next, bring the pan to medium-high heat. Then add the delicate shallots and minced garlic, only saut\u00e9ing for 10 seconds before adding the yellow sweet corn and unsalted butter with a pinch of salt and pepper and saut\u00e9ing for another 5 minutes. Once the corn is brown and the butter has a nutty aroma, add the rich, heavy cream and cook until slightly thickened. Lastly, add the bacon back in with your Parmesan cheese, stirring until fully incorporated, and season to taste with salt and pepper while mixing in the minced chives.<\/p>\n3. Ditch the Boring Spinach<\/strong><\/h3>\nSilky, garlicky, and delicious saut\u00e9ed spinach is guaranteed to elevate this dish! Start by blanching the fresh spinach leaves by placing them in boiling, heavily salted water for 45 seconds, then strain and cool them with cold water. Once cool, squeeze all the water out of the spinach and set aside.<\/p>\n
Add olive oil, minced shallots, and thinly sliced garlic cloves to a large saucepan and saut\u00e9 for 10 seconds. Then add the blanched spinach, crushed red pepper, salt, and pepper and saut\u00e9 until spinach is thoroughly warmed.<\/p>\n
4. It\u2019s Filet Time!<\/strong><\/h3>\nNow it’s time for the star of the dish, Omaha Steaks Private Reserve\u00ae Filet Mignon<\/a>! You can start by thawing your filet mignons<\/a> in the refrigerator overnight or by using our convenient quick-thaw method<\/a>. Once thawed, pat filet mignon steaks dry and rub with grapeseed oil. Liberally season each filet mignon with salt and pepper. Allow them to come to room temperature on the counter for about 25 minutes.<\/p>\nWhile the filets are coming to room temperature, preheat your oven to the highest broil<\/a> setting for about 10 minutes. Next, place the filet mignons on a wire rack-lined sheet pan and put it in the oven about 3″ inches from the top. Start by broiling the steaks for about 6 minutes on one side, then flip and broil for another 6 minutes, or until 5 degrees below the desired temperature for medium-rare. Refer to our helpful steak doneness guide<\/a> for different desired cooking doneness temperatures.<\/p>\nNow that everything is ready, let’s assemble! First, slice four 1\/2-inch discs of anchovy butter and top each filet. Lightly tent with aluminum foil and rest for 5 minutes, allowing the juices to redistribute. Taking a plate, place the creamed corn as the base, then the saut\u00e9ed spinach, and then place the broiled filet mignon on top and dig in!\u200b<\/p>\n
\t![\"Omaha](\"https:\/\/assets.omahasteaks.com\/transform\/1b1a669c-10b9-40c8-92c7-31570809e513\/pk_b_040a?io=transform%3Acrop%2Cwidth%3A1600%2Cheight%3A1600&io=transform%3Afill%2Cwidth%3A500%2Cheight%3A500\")
<\/div>\tOmaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t\t\t\u00a0\u00a0\t\t\t#2487WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$15.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
- \n
- Food Processor<\/li>\n
- 1 Medium Saucepan<\/li>\n
- Plastic Wrap or Parchment Paper<\/li>\n
- 1 Spoon<\/li>\n
- 1 Slotted Spoon<\/li>\n
- 1 Large Saucepan<\/li>\n
- Wire Rack<\/li>\n
- Sheet Pan<\/li>\n
- Tongs<\/li>\n
- 1 Meat Thermometer<\/li>\n<\/ul>\n
How to Make Filet Mignon With Anchovy Butter, Creamed Corn, and Saut\u00e9ed Spinach<\/strong><\/h3>\n
A steakhouse-worthy dish needs a steakhouse-worthy steak<\/a>! And luckily for you, we’re using Omaha Steaks Private Reserve\u00ae Filet Mignons<\/a>. These filet mignons are hand-selected from the finest quality beef and extra-aged for at least 35 days for maximum tenderness and an exquisitely mild flavor.<\/p>\n
1. Let\u2019s Whip Up the Anchovy Butter<\/strong><\/h3>\n
Anchovy butter is the perfect way to infuse complex umami flavor into your filet mignon! Start with a delicate shallot, coarsely chopped garlic cloves, and olive oil in a food processor and blend until pur\u00e9ed. Then add unsalted butter, salty anchovy fillets, fresh lemon juice, savory Worcestershire sauce, clean-tasting kosher salt, minced rosemary, lemon zest, smoked paprika, and aromatic black pepper to the food processor and blend until all ingredients are well incorporated, then season to taste with salt and pepper. Let’s get a piece of parchment paper or plastic wrap and place the butter mixture there. Roll the butter into a log, then tightly twist the ends and place in the refrigerator for 20 minutes or until firm.<\/p>\n
2. A Creamed Corn Like No Other<\/strong><\/h3>\n
Creamed corn is easy to prepare and has a slightly sweet and savory flavor that makes it a delicious complement\/side for our tender filet mignon! Add grapeseed oil and Omaha Steaks Applewood Smoked Steak-Cut Bacon<\/a> to a medium saucepan, saut\u00e9ing until bacon is browned, then remove the bacon from the pan, leaving behind the bacon fat. Next, bring the pan to medium-high heat. Then add the delicate shallots and minced garlic, only saut\u00e9ing for 10 seconds before adding the yellow sweet corn and unsalted butter with a pinch of salt and pepper and saut\u00e9ing for another 5 minutes. Once the corn is brown and the butter has a nutty aroma, add the rich, heavy cream and cook until slightly thickened. Lastly, add the bacon back in with your Parmesan cheese, stirring until fully incorporated, and season to taste with salt and pepper while mixing in the minced chives.<\/p>\n
3. Ditch the Boring Spinach<\/strong><\/h3>\n
Silky, garlicky, and delicious saut\u00e9ed spinach is guaranteed to elevate this dish! Start by blanching the fresh spinach leaves by placing them in boiling, heavily salted water for 45 seconds, then strain and cool them with cold water. Once cool, squeeze all the water out of the spinach and set aside.<\/p>\n
Add olive oil, minced shallots, and thinly sliced garlic cloves to a large saucepan and saut\u00e9 for 10 seconds. Then add the blanched spinach, crushed red pepper, salt, and pepper and saut\u00e9 until spinach is thoroughly warmed.<\/p>\n
4. It\u2019s Filet Time!<\/strong><\/h3>\n
Now it’s time for the star of the dish, Omaha Steaks Private Reserve\u00ae Filet Mignon<\/a>! You can start by thawing your filet mignons<\/a> in the refrigerator overnight or by using our convenient quick-thaw method<\/a>. Once thawed, pat filet mignon steaks dry and rub with grapeseed oil. Liberally season each filet mignon with salt and pepper. Allow them to come to room temperature on the counter for about 25 minutes.<\/p>\n
While the filets are coming to room temperature, preheat your oven to the highest broil<\/a> setting for about 10 minutes. Next, place the filet mignons on a wire rack-lined sheet pan and put it in the oven about 3″ inches from the top. Start by broiling the steaks for about 6 minutes on one side, then flip and broil for another 6 minutes, or until 5 degrees below the desired temperature for medium-rare. Refer to our helpful steak doneness guide<\/a> for different desired cooking doneness temperatures.<\/p>\n
Now that everything is ready, let’s assemble! First, slice four 1\/2-inch discs of anchovy butter and top each filet. Lightly tent with aluminum foil and rest for 5 minutes, allowing the juices to redistribute. Taking a plate, place the creamed corn as the base, then the saut\u00e9ed spinach, and then place the broiled filet mignon on top and dig in!\u200b<\/p>\n
\t\tOmaha Steaks Applewood Smoked Steak-Cut Bacon 1 Piece 1 lb<\/div>\t\t\t\u00a0\u00a0\t\t\t#2487WCV<\/span>\t\t<\/div>\t<\/div><\/div>\t\t\t<\/div>\t\t\t\t\t$15.99\u00a0|\u00a0<\/span>save 47% <\/span><\/span><\/span>\t\t<\/div>\t<\/div><\/div><\/a>\t\t\t<\/span> Add<\/div><\/a>\t<\/div><\/div><\/div>
![\"White](\"https:\/\/blog-content.omahasteaks.com\/wp-content\/uploads\/2024\/04\/Filet-Mignon-with-Anchovy-Butter-Steakhouse-Recipe-CR-Blog-150x150.jpg\")
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