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White plate on table with sliced medium-rare filet mignon on a bed of creamed corn and spinach, topped with a savory anchovy butter sauce
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Filet Mignon With Anchovy Butter, Creamed Corn, and Sautéed Spinach

An authentic steakhouse recipe featuring a fork-tender filet mignon on a bed of buttery creamed corn and garlicky spinach, topped with a savory anchovy butter sauce.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Filet Mignon Steakhouse Dinner
Servings: 4 servings
Author: Chef David Rose

Ingredients

Anchovy Butter

  • 8 oz. unsalted butter, room temperature
  • 5 anchovy fillets, coarsely chopped
  • 1 tablespoon shallots, coarsely chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worceshershire sauce
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon fresh rosemary, minced
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • Plastic wrap

Creamed Corn

  • 4 ears of sweet yellow corn, shucked, washed, and dried
  • 1 cup heavy cream
  • 1/2 cup freshly shredded Parmesan cheese
  • 5 strips Omaha Steaks Applewood Smoked Steak-Cut Bacon cut into 1’’ pieces
  • 3 tablespoons grapeseed oil
  • 2 garlic cloves, minced
  • 1 tablespoon unsalted butter
  • 1 tablespoon chives, minced
  • 1 teaspoon shallots, finely minced
  • Salt
  • Pepper

Sautéed Spinach

  • 1 lb. fresh spinach leaves
  • 6 oz. olive oil
  • 2 tablespoons shallots, minced
  • 2 garlic gloves, thinly sliced
  • Kosher salt
  • Pinch crushed red pepper
  • Pepper

Filet Mignon

Instructions

Anchovy Butter

  • Place shallots, garlic, and olive oil into a food processor and blend until well puréed.
  • Add the rest of the ingredients to the food processor, blend until well incorporated, and season to taste with salt and pepper if needed.
  • Place the butter mixture onto a piece of parchment paper or plastic wrap, roll the butter into a log and tightly twist the ends.
  • Place in refrigerator for about 20 minutes to firm up. Store in the refrigerator until needed.

Creamed Corn

  • Add oil and bacon to a cold, medium-sized saucepan, then bring to medium heat; continuously sauté bacon for about 8 minutes until bacon is fully cooked and browned.
  • Remove bacon from pan with a slotted spoon; reserve bacon fat in pan.
  • Bring pan to medium-high heat, add shallots and garlic, and sauté for 10 seconds.
  • Add corn, butter, and a pinch of salt and pepper to the pan, sauté and fry corn in butter for about 5 minutes until browned and butter gets a nutty aroma.
  • Add heavy cream to pan and cook about 90 seconds to 2 minutes until heavy cream slightly thickens.
  • Add bacon and Parmesan cheese to the pan and stir until the cheese melts and is fully incorporated.
  • Season to taste with salt and pepper and stir in minced chives.

Sautéed Spinach

  • Blanch spinach in boiling, heavily salted water for about 45 seconds; strain and then cool down with cold water; squeeze all water from spinach, then set aside until ready to sauté.
  • In a large saucepan, add olive oil and bring to medium high-heat; add shallots and garlic to the pan and sauté for 10 seconds.
  • Add spinach, pinch of salt and pepper, pinch of crushed red pepper, and sauté for about 90 seconds to 2 minutes until spinach is thoroughly warmed; season to taste with salt and pepper.

Filet Mignon

  • Thaw filet mignons in refrigerator overnight; remove from refrigerator, pat dry, rub each with 1 oz. grapeseed oil, and generously season with salt and pepper all over; let come to room temperature for about 20 to 25 minutes.
  • Turn oven to high broil setting and preheat oven for about 10 minutes.
  • Place filet mignons on wire rack-lined sheet pan and place on top rack about 3” from broiler.
  • Broil for 6 to 8 minutes on one side; check temperature and browning at the 6-minute mark with tongs and broil for about another 6 minutes for medium-rare, taking out of the oven at 5 degrees below the desired doneness. *If steak is browning too fast and not cooked all the way through, slightly lower the rack. For more about steak doneness, check out the Omaha Steaks Doneness Guide.
  • Slice four 1/2”-discs of anchovy butter and top each steak. Lightly tent filets with aluminum foil and rest for 5 minutes.
  • Place creamed corn on the base of plate and spread out, top with spinach, and place broiled filet on top of spinach. Enjoy!