Indulge your carnivore senses in a culinary masterpiece that elevates the classic filet mignon to new levels – the Filet Mignon Steak with Bone Marrow Butter. This recipe combines the tender perfection of a perfectly-cooked filet mignon with the rich, velvety essence of bone marrow butter. Prepare to embark on a gastronomic journey that will forever change how you like your filet mignon prepared.
The filet mignon, often referred to as the "king of steaks," is renowned for its mild, delicate flavor and melt-in-your-mouth texture. Paired with the luxurious addition of bone marrow butter, this dish becomes a new culinary classic. The bone marrow adds a buttery and beefy richness that turns a filet mignon into the ultimate decadent steak.
As you follow this recipe, you'll discover the secrets to achieving the perfect sear on your filet mignon, ensuring a beautiful crust while preserving the juicy tenderness within. Meanwhile, the bone marrow butter, with its creamy notes, will add a luscious finishing touch that filet mignon deserves.
I love a good steak. My dad really liked a good steak. I fondly remember him trying to grill a New York strip on a homemade gas barbecue built over 8" lava rocks. The fat from the steak would create a flare up on the lava rock that could be seen from space!
- Beef bones
- Salted butter
- Filet Mignon steaks
- Kosher salt
- Black pepper
See the Filet Mignon Steak with Bone Marrow Butter recipe card for quantities.
How to Buy Filet Mignon
I like to buy a prime, peeled tenderloin and cut huge 2" to 2.5" steaks out of the center. I trim off and save the head and tail sections for other great dishes, like breakfast tacos. Most butcher shops and markets sell two types of beef tenderloins, peeled and unpeeled. It cost a little bit more to get a peeled tenderloin but it's worth it. An unpeeled tenderloin has a fair amount of extra fat, silver, and unusable meat that needs to be removed before cutting it into steaks. An unpeeled tenderloin may cost less, but there is a lot of waste. I would rather eat a steak than work that hard getting one ready to eat.
There are two reasons to buy a peeled tenderloin rather than pre-cut steaks. First, you can cut nice thick steaks any size you want. Most cut steaks in my market are only 1" - 1.5" thick and that just will not do. I like my steak medium rare so I want a nice thick portion that is medium rare throughout. Remember, a steak will shrink on the grill. A 1.5" steak out of the package will be only 1" thick when cooked.
The second reason is that all of the steaks that you cut from a peeled tenderloin will be consistent. Have you ever noticed a package of steaks where some of the steaks are light in color and others are very dark? Well those dark steaks are not good. They are called "heated" in butcher terms and that means the animal was stressed before slaughter. It does not make for a good steak. Just buy a tenderloin and be done.
Trim off the extra meat from both sides of the head section and save for another use.
This tenderloin trimmed and ready to cut into steaks.
Cut the tenderloin into thick steaks.
Filet Mignon steaks ready to grill.
Most butcher shops and markets will carry bones that have been split lengthwise. Place them cut side up in a shallow pan and bake them for about 20 minutes at 375˚F. The bone marrow will transform from a firm, whitish material to something soft and gooey.
Beef bones ready to roast.
Beef bones after roasting.
After the bone marrow has cooled, mix it with the remaining ingredients for the bone marrow butter in a small bowl. Form a log on wax paper, roll it up and twist the ends. A sushi mat works wells for this task. Refrigerate the bone marrow butter for at least an hour before serving.
Let the bones cool a bit then scrape out all of the roasted bone marrow with a spoon and set aside.
Mix the bone marrow with shallots, butter and chives.
If you are wondering about how to cook a filet mignon, this way is one of the best. Take your steaks out of the refrigerator and let them warm up for at least 30 minutes before grilling. Otherwise, you will have a 34˚F steak go on a 500˚F grill and by the time the inside reaches medium rare the outside will be far too done.
Another great way to cook steaks is sous-vide with a reverse sear. This is becoming more common in the restaurant business. Steaks are sealed with a little butter in food saver bags and pre-cooked to about 128˚F in a water bath. Since the water is also 128˚F the steaks will never go beyond that temperature. Simply pre-cook steaks in a sous-vide bath then finish them on a hot grill to char the outside and get some nice grill marks. You will never overcook a steak again.
This recipe was prepare in a gas barbecue, although I prefer to make it in a Kamado Joe or Big Green Egg. Charcoal adds a lot of flavor to a steak.
Store leftover filet mignon steak in an airtight container in the refrigerator for up to 3 days. Chopped leftover filet mignon makes absolutely awesome breakfast tacos.
Buy a peeled tenderloin and cut the steaks yourself to your desired thickness. Plan on losing about 30% of height during the cooking process.
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These are my favorite dishes to serve with this recipe.
Filet Mignon with Bone Marrow Butter
Bone Marrow Butter
- 2 beef bones split
- 6 oz salted butter
- 1 shallot diced
- ¼ cup chives diced
- 32 oz filet mignon
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Roast the bones at 375 degrees for 15 - 20 minutes until bone marrow is soft. Let cool for 10 minutes.
- Remove bone marrow with a spoon and combine with butter, shallots and chives. Roll into a log and refrigerate for two hours. Slice in ½" rounds. S
- Grill your fillet to your liking (I suggest medium rare) and top it with a sliced round of the bone marrow butter. Enjoy!