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1
Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft.
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2
Take a 12-inch piece of plastic wrap and lay it on the counter.
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3
Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter.
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4
Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you.
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5
This should create a tight sausage shape.
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6
(or imagine rolling a sushi roll) Chives will be in the center surrounded by butter.
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7
Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
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8
Season the filets with a little salt and pepper.
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9
Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side.
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10
Remove the pan from the heat and pour brandy into the skillet.
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11
Carefully tilt skillet towards the flame to flambe.
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12
When the flames burn off, remove the filets from the pan.
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13
Remove butter from freezer and cut 4 thin coins and place one on each filet.
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14
Serve steaks while hot.
