Black Pepper-Encrusted Filet Mignon with Blue Cheese-Chive Butter

1. Infuse Olive Oil with Pepper

In a small saucepan, simmer the crushed black peppercorns with 5 tablespoons of olive oil until the peppercorns have mellowed and infused the oil. Once done, mix the cooked peppercorns, 1.5 teaspoons of salt, and the olive oil from the saucepan in a mixing bowl to create a thick, aromatic paste.

2. Marinate Filets

Rub the peppercorn paste evenly over the four filets mignons, pressing firmly to ensure it adheres well and covers the meat. Cover the steaks with plastic wrap and let them sit for about an hour.

3. Preheat Oven

Preheat your oven, ensuring a baking sheet is inside to heat up. This will ensure the steaks cook evenly once transferred to the oven.

4. Sear Filets

Sear the steaks in a hot skillet until they are beautifully browned on all sides. Then, transfer the browned steaks to the preheated baking sheet in the oven and bake until they reach your desired level of doneness.

5. Prepare Compound Butter

In a small mixing bowl, combine the room-temperature blue cheese, softened unsalted butter, and minced fresh chives. Mix until well blended and smooth.

6. Serve

Serve the steaks hot, each topped with a generous dollop of the blue cheese-chive butter, allowing it to melt over the pepper-crusted filets and enhance the flavors with its creamy, tangy richness.