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Marinated Filet Mignon with Honey Butter Toast

When I am deciding to do a recipe post here on Leather Bound, I try to think of one of those recipes in my book that I either haven’t done in years or a new inclusion I have yet to post. This one is a tried and true recipe I came up with about three months ago. In August my Sous Chef challenged me to another cook-off. I saw this as the opportunity to pull out all the guns and show my customers something they have never seen before. Anyone can do a marinated steak sandwich. Not this steak. I am not saying my recipes are the best you have ever had, but I am sure I have shown some of you something you have never seen before. Challenge made sir Sous Chef? Challenge accepted. Here is my most popular dish from my restaurants 2nd Annual Iron Chef Cook-Off.


Marinade for the Filet

1/3 Cup Low Sodium Soy Sauce

½ Cup Olive Oil

½ Squeezed Fresh Lemon

¼ Cup Worcestershire Sauce

1 1/2 Tbsp garlic powder

3 Tbsp Dried Basil

1 ½ Tbsp Dried Parsley Flakes

1 tsp Ground White Pepper

1/2 tsp Ground Cayenne Pepper

½ tsp Ground Ginger

2 6oz Filet Mignon (lean)

If you have a marinade you have used in the past that you prefer, go ahead and use that. I designed this one to compliment the honey garlic butter I used on the bread. As you can see there is no brown sugar, so all the sweet flavor will come from the bread. In a small steel bowl or mixer add the soy sauce, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, cayenne, and pepper and mix thoroughly. Once blended thoroughly, pour the olive oil in a steady stream in the center while still mixing quickly.  Continue to mix until you see no separation between the oil. If you added the oil too fast and see the mix separating don’t fret! Just mix or blend on high until it is thoroughly mixed. I am not a fan of “tenderizing” you meat. To me, anytime you cut or stab the meat you are actually compromising your cut. So instead of stabbing your expensive filet mignon to death, just pour your marinade over top the meat in a sealable container. Place this in the refrigerator for at least 4 hours and no more than 12 hours.


For Garlic Butter

1 Stick Unsalted Butter, softened

1 Tbsp Minced Garlic

1 Tbsp Dried Parsley

1 tsp Ground Thyme

1 Tbsp Honey

½ tsp Kosher salt

1 Pinch White pepper

1 Pinch Ground cayenne

2 Tbsp Extra Virgin Olive oil


Using a mixer, whip up your butter and garlic. Add the parsley, thyme, salt, white pepper and cayenne. Continue to mix until peaks form. Similar to when you whip egg whites to peaks. Add the olive oil and continue to mix. Once all your ingredients have been added add the honey. Taste a small amount of the mix. It should be slightly sweet with a strong flavor of garlic. If you want it to be sweeter add a teaspoon of honey at a time, but do not add too much as it will burn your throat when you taste it. Place the butter in a sealable container in the refrigerator until slightly stiffened.


Preheat a grill pan or flat skillet on medium heat. Add your steaks and cook for 3-4 minutes on each side. I prefer my filet mignon to be cooked medium rare, but if you prefer medium just cook for 1 more minute on each side. If you like your steak cooked well, buy a cheaper meat.


Take four pieces of large bread, I chose a sourdough loaf for this sandwich, and spread your butter mix evenly over the entire top of each piece of bread. Turn your oven to broil and place on the bottom rack with the door cracked. Since I never use an oven to broil anything in my kitchen at work I made the mistake of closing the door. Trust me, the smell of burnt honey and garlic does not smell good permeating throughout your house. Once the tops are golden brown, remove from the oven.


Once the steak is done, slice it thin with a non-serrated sharp knife and lay it across the toasted bread. I had some left over spinach and potatoes so I just baked the potatoes in some fresh garlic, marjoram, thyme, and rosemary. Refer to the Lemon Spinach pasta recipe (minus the lemon juice) for my side of spinach.

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