Cumin and Cracked-Pepper Filet Mignon with Brie Butter

By Stef -

Jared made this over the weekend and it had awesome flavor. The brie wasn't overpowering and the cumin on the steaks tasted lovely. He got the recipe from my Fine Cooking magazine and I give it a 7.

  • 4 oz. Brie, rind removed, softened
  • 3 Tbs. unsalted butter, softened
  • 1 Tbs. thinly sliced fresh chives He used green onions instead 
  • Pinch chipotle chile powder
  • Fresh coarsely cracked black pepper and kosher salt
  • 1 Tbs. ground cumin
  • 2 6- to 7-oz. beef tenderloin steaks, preferably 1-1/2 to 2 inches thick
  • 2 Tbs. olive oil

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