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Cowboy Butter Steak Toast
Eva

Cowboy Butter Steak Toast

Elevate your dinner game with this show-stopping Cowboy Butter Steak Toast. It’s a quick, incredibly flavorful, and delicious open-faced sandwich that combines a perfectly pan-seared filet mignon with thick, buttery French toast, all crowned with a slice of zesty, herb-packed cowboy butter.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 1020
Ingredients Equipment Method Notes

Ingredients
  

Cowboy Butter
  • 8 tablespoons unsalted butter, at room temperature (1 stick)
  • 4 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon-style mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon thinly sliced fresh chives
  • 2 tablespoons chopped Italian parsley
  • 2 teaspoons lemon juice
Steak Toast
  • 2 thick slices French bread
  • 1 (8 ounce) beef filet mignon steak
  • to taste salt
  • 2 teaspoons avocado oil
  • 1/3 cup beef bone broth

Equipment

  • Oven-Safe Skillet
  • Baking Sheet

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner.
  2. Make the Cowboy Butter: In a medium bowl, combine the softened butter, minced garlic, lemon zest, Dijon mustard, salt, red pepper flakes, smoked paprika, black pepper, cayenne, thyme, chives, and parsley. Mash and mix everything together until well combined.
    8 tablespoons unsalted butter, at room temperature, 4 cloves garlic, minced, 1 teaspoon lemon zest, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, 1/2 teaspoon red pepper flakes, 1/2 teaspoon smoked paprika, 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon cayenne pepper, 1 teaspoon fresh thyme leaves, 1 tablespoon thinly sliced fresh chives, 2 tablespoons chopped Italian parsley
  3. Stir in the lemon juice until fully incorporated into the butter.
    2 teaspoons lemon juice
  4. Generously spread the cowboy butter onto both sides of each slice of French bread. Place the bread on the prepared baking sheet.
    2 thick slices French bread
  5. Bake for 10 minutes. Carefully flip the bread over and continue baking for another 7 to 10 minutes, until the toast is golden brown and crisp around the edges. Set aside.
  6. Take the remaining cowboy butter and place it on a sheet of plastic wrap. Shape it into a 2-inch diameter log, wrap it tightly, and refrigerate until firm.
  7. Prepare the Steak: Stand the filet mignon on its side and slice it directly down the middle to create two equal 4-ounce steaks. Season both sides generously with salt.
    1 (8 ounce) beef filet mignon steak, to taste salt
  8. Place a skillet over high heat and add the avocado oil. Once the oil is shimmering, carefully add the steaks.
    2 teaspoons avocado oil
  9. Sear the steaks for about 2 minutes per side for medium-rare, or until cooked to your desired doneness.
  10. Turn off the heat and transfer the steaks to a plate to rest for 3 to 4 minutes.
  11. Deglaze the Pan: Pour the beef bone broth into the still-hot skillet. Use a spoon or spatula to scrape up all the browned, caramelized bits from the bottom of the pan. Allow the liquid to reduce by about half, to roughly 2 tablespoons.
    1/3 cup beef bone broth
  12. To Assemble: Place one piece of the toasted French bread on each plate. Slice the rested steaks and place them on top of the toast.
  13. Drizzle the reduced pan drippings over the steak and toast.
  14. Slice the chilled cowboy butter log into medallions and place one on top of each steak. Serve immediately.

Notes

For the best results, ensure your steak is at room temperature before searing for even cooking. The cowboy butter can be made ahead of time and stored in the refrigerator, making this an impressive yet manageable meal for a special occasion. Letting the steak rest is crucial for a juicy result.