While I am not a big fan of the summer’s end, I do love the farmer’s market this time of year. There is such an abundance of fresh produce inspiring me to create new recipes. Heirloom tomatoes have become my new favorite ingredient. On a recent visit to my local farmer’s market, I found the most beautiful heirloom cherry tomatoes that inspired my Filet Mignon & Tomato Butter recipe. I slow roast them in the oven with some shallot and Herbs de Provence. Then combine with some butter and fresh herbs and you have the perfect condiment for a beautiful filet mignon steak.
For the pairing, I chose a special red blend from the Southern Rhone region of France. Grape varieties such as Grenache and Syrah thrive in the warm climate of this region. This bottle is 75% Grenache, 20% Syrah, and 5% Mourvedre. The wine has a deep, ruby red color and aromas of blackberry and tobacco. I found this to be a very food-friendly wine and was delicious with the tomato butter. The Wine Advocate scored this bottle 96 points. It truly was a special pairing! To learn more about wines, check out my Côtes du Rhône pairing page here.
Filet & Tomato Butter
Ingredients
- 2 filet mignon steaks
- 1 carton heirloom cherry tomatoes
- 1 shallot, large dice
- 3 tablespoons extra virgin olive oil
- ½ tablespoon Herbs de Provence
- ½ stick unsalted butter
- ½ tablespoon fresh tarragon
- ½ tablespoon fresh chives
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Preheat oven to 350 degrees.
- Step 2 Place the tomatoes and shallot in an even layer in an ovenproof dish. Add the olive oil and Herbs de Provence and gently coat the tomatoes. Cook the tomatoes in the oven for 30 minutes. Set aside to cool for 15 minutes.
- Step 3 Once the tomatoes have cooled, place them in a food processor. Add the butter, tarragon, and chives and pulse a few times to combine. Season with salt and pepper and set aside.
- Step 4 Season the filet steaks with salt and pepper. Heat a skillet with the remaining tablespoon of olive oil. Add the steaks and cook for approximately 3 minutes per side. Remove from heat and let stand for 10 minutes.
- Step 5 To serve, place the tomato butter on a platter. Slice the filet steaks diagonally and place slices on top of the tomato butter. Garnish with fresh tarragon and chives.
