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Burnt Scallion and Meyer Lemon-Crusted Filet Mignon with Roasted Bone Marrow Butter

Burnt Scallion and Meyer Lemon-Crusted Filet Mignon with Roasted Bone Marrow Butter

Indulge in a rich and flavorful dish featuring perfectly seared filet mignon topped with roasted bone marrow butter and charred scallions, finished with a zesty Meyer lemon drizzle.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 portions
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 6 oz Filet mignon steaks
  • 1 cup Scallions, trimmed and cut into 2-inch pieces
  • 1 Meyer lemon, zested and juiced
  • 1/2 cup Unsalted butter, softened
  • 2 tablespoons Roasted bone marrow
  • 1 tablespoon Olive oil
  • to taste Salt and freshly ground black pepper
  • to taste Fresh herbs (such as parsley or chives) for garnish

Equipment

  • Oven
  • Skillet
  • Baking sheet
  • Meat Thermometer
  • Mixing bowl

Method
 

Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Place the scallions on a baking sheet and drizzle with olive oil. Season with salt and black pepper. Roast in the preheated oven for about 10-15 minutes, or until charred and tender. Remove and let cool slightly.
  3. In a bowl, combine the softened butter, roasted bone marrow, Meyer lemon zest, and a pinch of salt. Mix until well combined. Set aside.
  4. Season the filet mignon steaks generously with salt and black pepper.
  5. Heat a skillet over high heat. Add a drizzle of olive oil, then sear the filet mignon for about 3-4 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature (130°F for medium-rare).
  6. Once cooked, remove the steaks from the skillet and let them rest for 5 minutes.
  7. While the steaks are resting, chop the charred scallions into smaller pieces.
  8. To serve, place each filet mignon on a plate. Top generously with the roasted bone marrow butter and scatter the chopped scallions over the top.
  9. Drizzle with Meyer lemon juice for a bright finish. Garnish with fresh herbs if desired.
  10. Enjoy your Burnt Scallion and Meyer Lemon-Crusted Filet Mignon with Roasted Bone Marrow Butter!

Notes

For a variation, you can try adding different herbs or spices to the butter mixture for added flavor.