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Lunch / Dinner

Cumin-Spiced Filets with chipotle butter

Bump up the taste of steaks with an easy-to-make compound butter that brings just the right amount of heat and smoky flavor.

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Ingredients

FOR THE RUB, TOAST:

FOR THE FILETS, COMBINE:

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

For the rub, toast cumin seeds in a skillet over medium-low heat, stirring frequently, until fragrant, 1–2 minutes. Transfer seeds to a bowl to cool, 5 minutes. Stir in brown sugar, salt, and pepper.

For the filets, combine butter, chipotle, and garlic in a bowl, then shape mixture into a log and wrap in plastic wrap; refrigerate until ready to serve.

Score both sides of filets, then brush both sides with oil. Coat both sides of filets with rub, pressing to adhere.

Grill filets, covered, 5–6 minutes per side for medium-rare. Transfer filets to a plate, tent with foil, and let rest 5 minutes. Divide chipotle butter among filets.

For optimum flavor, lightly toast the seeds to release their oils before adding them to the rub.

For optimum flavor, lightly toast the seeds to release their oils before adding them to the rub.

For easy shaping, wrap the butter in plastic, then roll it against a flat surface to form a cylinder.

For easy shaping, wrap the butter in plastic, then roll it against a flat surface to form a cylinder.

Lightly scoring the meat allows the rub to better penetrate and adhere to the filets when grilling.

Lightly scoring the meat allows the rub to better penetrate and adhere to the filets when grilling.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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