This blackened filet mignon with sage brown butter and cauliflower purée is what I make when I want the night to feel like an occasion and I have about thirty minutes to make that happen. A spiced crust on the steak, something silky underneath it, brown butter over the top.
Blackening seasoning sounds aggressive and isn't. Paprika, cayenne, garlic and thyme go on heavy, hit a hot pan, and set into a dark crust that seasons the filet without burying it. The cauliflower purée underneath does the job mashed potatoes would, a little lighter. The sage brown butter is what pulls the plate together.
If you like dinners that feel dressed up without a long night in the kitchen, there's also my Honey Soy Lamb Chops, Creamy Seafood Scampi Pasta, and Creamy Pasta with Sausage and Peppers.
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Jump to:
- Why You'll Love This Blackened Filet Mignon
- Blackened Filet Mignon Ingredients
- How to Make Blackened Filet Mignon
- Blackened Filet Mignon Substitutions
- Blackened Filet Mignon Variations
- Equipment for Blackened Filet Mignon
- Storing Leftover Blackened Filet Mignon
- Top Tip
- FAQ
- More from Whisk and Wine
- Blackened Filet Mignon with Sage Brown Butter and Cauliflower Purée
- 💬 Reviews
Why You'll Love This Blackened Filet Mignon
- Thirty minutes, start to plate. Nothing in it asks for a technique you don't already have.
- The crust does the seasoning. Paprika, cayenne, garlic and thyme go on heavy and turn dark in the pan, so the filet tastes seasoned rather than just salted.
- The purée is lighter than mashed potatoes. Same job on the plate, made of cauliflower, and it takes about ten minutes.
- Brown butter and sage over the top. Nutty, a little savory, and it runs down into the purée.
Blackened Filet Mignon Ingredients
Dinner for two, and the blackening mix makes enough to keep in the cabinet for next time.
Blackening Seasoning
- Paprika
- Hot paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Cumin
- Cayenne pepper
- Red pepper flakes
Filet Mignon
- Filet mignon steaks
- Olive oil
Cauliflower Purée
- Fresh cauliflower
- Chicken stock
- Parmesan cheese
- Salt
- Black pepper
Sage Brown Butter
- Butter
- Fresh sage leaves
See recipe card for quantities.
How to Make Blackened Filet Mignon
About twenty minutes start to finish. The only part that needs your attention is the pan.
Season the Filets.
Preheat your oven to 500°F and get your cast iron skillet screaming hot over high heat. While it heats, pat your steaks completely dry, rub both sides with olive oil, and coat generously with the blackening seasoning. Don't be shy - you want a thick, even layer.
Sear and Oven-Finish.
Lay the filets in the screaming-hot skillet and sear for 3 minutes on the first side without touching them. Flip and sear 2 minutes on the second side. Transfer the skillet straight to the oven and finish for 4-6 minutes for medium-rare (130°F internal). Rest for 5 minutes before slicing.
Steam the Cauliflower.
While the steaks cook, steam your cauliflower florets until they're completely tender - about 8 to 10 minutes. You want them soft enough to blend into silk. Drain well.
Blend the Purée.
Transfer the steamed cauliflower to a blender. Add chicken stock, parmesan, salt, and pepper, and blend on high until it's completely smooth and creamy. Taste and adjust seasoning.
Toast the Sage Brown Butter.
In a small pan over medium heat, melt your butter and add the sage leaves. Let it cook until the butter turns light golden brown and smells nutty - about 3 to 4 minutes. Watch it closely; don't let it burn.
Plate and Serve.
Spoon the cauliflower purée onto your plate, slice the filet to show off the pink interior and blackened crust, and drizzle everything generously with the sage brown butter. Serve immediately.
Blackened Filet Mignon Substitutions
A few swaps that hold up:
- Filet mignon swap: New York strip or ribeye work great here - just watch your timing since they cook differently.
- Cauliflower swap: Creamy mashed potatoes or parsnip purée are both delicious. Celery root mash works too.
- Sage swap: Rosemary or thyme are beautiful here. Or skip the fresh herb entirely and just use a quality brown butter.
- Blackening seasoning: If you're missing a spice, chili powder or smoked paprika can fill in.
Blackened Filet Mignon Variations
Once the technique is yours, it takes to other things:
- Add a red wine sauce: Deglaze the skillet with red wine and a splash of beef stock after searing.
- Go vegetable-heavy: Top your filet with sautéed mushrooms, caramelized onions, and garlic.
- Make it a surf and turf: Top the blackened filet with a small seared scallop or shrimp.
- Swap the cauliflower for greens: A garlicky sautéed spinach or creamed kale works beautifully.
- Add truffle oil: Drizzle a tiny bit over the finished plate. Game-changer for date night.
Equipment for Blackened Filet Mignon
Not much here, but the skillet matters.
- Cast iron skillet
- Immersion blender or my favorite - the Beast Blender
- Meat thermometer
- Quality chef's knife
Storing Leftover Blackened Filet Mignon
Best straight out of the pan. For leftovers:
- Refrigerator: Let the filet and cauliflower purée cool to room temperature, then store them separately in airtight containers for up to 3 days.
- Reheating: Gently warm the filet in a low oven (300°F) for about 5 minutes - don't microwave it. Reheat the cauliflower purée in a saucepan over low heat, adding a splash of stock if it's gotten thick. Make fresh sage brown butter for the best flavor.
- Freezing: You can freeze the cooked filet and cauliflower separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
Top Tip
Pat the filets completely dry before the seasoning goes on. Nothing else on this page matters as much.
Wet meat steams instead of searing. Use paper towels and press down harder than feels necessary, and let the skillet get properly hot before anything touches it.
FAQ
Absolutely. Mix it up in a jar and store it in your pantry for up to 3 months. It's convenient to have on hand for other meats too - chicken, shrimp, and pork chops all benefit from it.
A stainless steel skillet works fine, though cast iron holds heat better and gives you a superior crust. If you go with stainless, make sure it's screaming hot before you add the filets.
You can, but the oven finish is really the magic. It cooks the interior gently while keeping the crust from burning. If you must stay on the stovetop, lower the heat after searing and cover the skillet for a few minutes.
Press the center of the steak gently. For medium-rare, it should feel like the fleshy part of your palm when you touch your thumb to your index finger - soft with a little give. But honestly, a meat thermometer takes the guesswork out entirely, and I always recommend using one.
More from Whisk and Wine
More dinners that came out looking like more work than they were:
Blackened Filet Mignon with Sage Brown Butter and Cauliflower Purée
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This blackened filet mignon with sage brown butter and cauliflower purée is restaurant-quality elegance made easy. A bold spice crust, silky purée, and nutty sage brown butter - all on the table in 30 minutes.
Ingredients
Blackening Seasoning
- 1 tablespoon paprika
- 1 teaspoon hot paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon red pepper flakes
Filet Mignon
- 2 (8 oz) filet mignon steaks, about 1 ½ inches thick
- 1 tablespoon olive oil
Cauliflower Purée
- 1 medium head cauliflower, cut into florets
- ¼ cup chicken stock
- ¼ cup freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Sage Brown Butter
- 4 tablespoons unsalted butter
- 8-10 fresh sage leaves
Get Recipe Ingredients
Instructions
Prepare the Steaks
- Preheat your oven to 500°F and place a cast iron skillet over high heat until screaming hot.
- Combine all of the blackening seasoning ingredients in a small bowl and mix well.
- Pat the filet mignon steaks completely dry with paper towels. Rub both sides with olive oil, then coat generously with the blackening seasoning - don't be shy, you want a thick, even layer.
- Lay the filets in the hot skillet and sear for 3 minutes on the first side without touching them. Flip and sear 2 minutes on the second side.
- Transfer the skillet to the oven and finish for 4-6 minutes for medium-rare (130°F internal). Remove and rest for 5 minutes before slicing.
Make the Cauliflower Purée
- While the steaks cook, steam the cauliflower florets until completely tender, about 8-10 minutes. Drain well.
- Transfer the cauliflower to a blender. Add the chicken stock, Parmesan, salt, and pepper. Blend on high until completely smooth and creamy. Taste and adjust seasoning.
Make the Sage Brown Butter
- In a small pan over medium heat, melt the butter. Add the sage leaves and let cook until the butter turns light golden brown and smells nutty, about 3-4 minutes. Watch closely to avoid burning.
Plate and Serve
- Spoon the cauliflower purée onto plates. Slice the filet to show off the pink interior and blackened crust. Arrange over the purée and drizzle generously with the sage brown butter. Serve immediately.
Notes
- Pat your steaks dry. This is the single most important step for a perfect blackened crust. Moisture causes steaming instead of searing.
- Use a meat thermometer. Pull the filets at 130°F for medium-rare - they'll carry over a few degrees while resting.
- Don't skip the rest. Let the steaks rest for 5 minutes after cooking. This keeps all the juices inside where they belong.
- Make extra seasoning. The blackening spice mix stores in a jar for up to 3 months and works beautifully on chicken, shrimp, and pork.
- Storage: Store leftover filet and purée separately in airtight containers in the fridge for up to 3 days. Reheat gently in a low oven (300°F). Make fresh brown butter when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Oven-Finished, Pan-Seared
- Cuisine: American
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