📺 Original Video: The Best FILET MIGNON I ever made, WOW! by Guga Foods
📅 Duration: 12:23
TL;DR
- Compound butter made from bone marrow, cured egg yolk, and aromatics turns any steak into a showstopper
- Bone marrow soaks in salt water for 3 days to purge blood and intensify beef flavor
- Egg yolks get salt-cured for 5 days then dried, creating a savory golden “cheese” you shave on top
- Filet mignon seared and cooked to 125F, finished with the butter of the gods
- Garlic parmesan fries steal the show as a side dish
Quick Info
| Detail | Value |
| Dish | Filet Mignon with Bone Marrow Compound Butter & Cured Egg Yolk |
| Servings | 2 |
| Prep Time | 30 min (plus 3-day marrow soak + 5-day egg cure) |
| Cook Time | ~20 min |
| Difficulty | Medium |
| Cost | ~$40-60 (filet mignon + bone marrow) |
Ingredients
For the Bone Marrow Prep:
- Bone marrow
- Cold water
- Salt (for soaking)
For the Cured Egg Yolks:
- Egg yolks (whites discarded)
- Salt (3 parts)
- Sugar (1 part)
For the Butter of the Gods:
- Butter
- Prepared bone marrow
- Parsley
- Shallots
- Garlic paste
- Anchovy paste
- Pinch of salt
- Cured egg yolk (shaved)
For the Steaks:
- 2 filet mignons
- Salt
- Freshly ground black pepper
- Garlic powder
🧾 Garlic Parmesan Fries — Ingredients
• Frozen fries
• 1 stick butter
• Garlic paste
• Parsley
• Parmesan cheese (grated)
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[See full steps at ▶04:28]
Instructions
▶00:50 Step 1: Soak the bone marrow. Dissolve salt in a bowl of cold water, then submerge the bone marrow. Refrigerate for three days. This pulls out the blood and leaves you with perfectly white marrow that has a way more concentrated beefy flavor.
▶01:37 Step 2: Broil the bone marrow. Place the soaked marrow under the broiler at the highest setting for 10 minutes. No seasoning needed since it’s going into the compound butter. Once done, scoop out the cooked marrow. It looks like pure meat butter.
▶02:23 Step 3: Cure the egg yolks. Mix three parts salt to one part sugar. Make little wells in the mixture, nestle in just the egg yolks (no whites), and cover completely. Refrigerate for 5 to 7 days. Be careful removing them, use a spoon, not a fork, or they’ll burst on you.
▶03:08 Step 4: Dry the cured yolks. Rinse off all the salt under fresh water, then place in the oven at its lowest setting for two hours. A dehydrator works even better. You’ll end up with firm, golden yolks that are pure savory goodness.
▶03:40 Step 5: Make the butter of the gods. Combine butter, bone marrow, parsley, shallots, garlic paste, anchovy paste, a pinch of salt, and the shaved cured egg yolk in a food processor. Blend until smooth. Roll it up tight in cling wrap and refrigerate for two hours to firm up.
▶05:28 Step 6: Season the steaks. Keep it simple. Salt, freshly ground black pepper, and garlic powder on all sides including the edges. That’s it. The butter does the heavy lifting.
▶06:00 Step 7: Sear and cook. Get a hard sear on the filet mignons first, then move to indirect heat. Use a wireless thermometer and pull them at an internal temperature of 125F for medium rare. Top with a generous portion of the butter and more shaved cured egg yolk.
The Verdict
▶08:48 This one had everyone at the table speechless, literally. The room went completely quiet after the first bite, which is always the ultimate compliment. Angel’s reaction was priceless. He could barely keep it together, calling it the best steak he’s had and nearly dropping some words that aren’t family-friendly.
▶09:53 The way Angel described it nails what makes this work: “You have the taste of the beef but then the butter, the flavorful butter hits you right after.” It’s not just rich, it’s layered. The bone marrow gives it this deep beefy backbone while the cured egg yolk adds a creamy, slightly salty finish that doesn’t overpower anything.
▶10:56 When they tried the steak topped with just the cured egg yolk (no butter), it was good but “no way close to the first one.” The butter of the gods is the real star. Angel went so far as to say filet mignon might be his new favorite cut, which is saying something. Guga called it possibly the best steak of 2020.
The garlic fries were a hit too, with Angel declaring them his all-time favorite fries Guga has ever made. The melted butter, garlic, and parmesan combo makes frozen fries taste like something from a fancy restaurant.
Tips & Variations
- The three-part salt to one-part sugar ratio is key for curing the egg yolks. Don’t wing it.
- This butter works on any steak, not just filet mignon. Ribeye, strip, whatever you’ve got.
- If filet mignon is out of your budget, the butter of the gods will elevate a cheaper cut too.
- Frozen fries are totally fine for the garlic fries. Oven works great if you don’t want to deal with oil.
- The bone marrow soak and egg yolk cure need to be started days ahead, so plan accordingly.
We try hard to get the details right, but nobody’s perfect. Spot something off? Let us know