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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 500F 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 in 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 (130F internal). Remove and rest for 5 minutes before slicing.
Steam the cauliflower florets until completely tender, about 8-10 minutes, then drain well.
Transfer the cauliflower to a blender. Add the chicken stock, Parmesan, salt, and pepper, and blend on high until completely smooth and creamy. Taste and adjust the seasoning.
In a small pan over medium heat, melt the butter. Add the sage leaves and cook until the butter turns light golden brown and smells nutty, about 3-4 minutes. Watch closely to avoid burning.
Spoon the cauliflower puree onto plates, slice the filet to show off the pink interior and blackened crust, arrange it over the puree, and drizzle generously with the sage brown butter. Serve immediately.
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Pat the steaks dry to ensure a perfect blackened crust.
Use a meat thermometer and pull the filets at 130F for medium-rare; they carry over a few degrees while resting.
Make extra seasoning - the blackening spice mix keeps in a jar for up to 3 months and works beautifully on chicken, shrimp, and pork.
If you don't have a cast iron skillet, a stainless steel skillet works, though cast iron holds heat better for a superior crust.
For stovetop only, lower the heat after searing and cover the skillet for a few minutes to cook the interior gently.
Can I use a different cut of meat?
Yes, New York strip or ribeye can be used in place of filet mignon. Adjust the cooking time accordingly.
What can I use instead of cauliflower puree?
Mashed potatoes, parsnip puree, or celery root mash can be used as alternatives.
How do I store leftovers?
Cool the filet and puree to room temperature and store separately in airtight containers for up to 3 days.
Can I freeze the leftovers?
Yes, both the filet and puree can be frozen separately for up to 2 months. Thaw overnight in the refrigerator.
What if I don't have sage?
Rosemary or thyme can be used instead of sage, or you can make plain brown butter.
