A reader asked me for steak marijuana recipes. I came up with this one after recently visiting Baja California, Mexico’s Valle de Guadalupe wine country where I picked up some exquisite artisan blue cheese. Filet mignon seemed a worthy pairing for such a fine cheese. And some fine marijuana butter too!
Marijuana was all over the place in
Baja, not quite wide open, it is still illegal after all, but in attitude the place is not far behind California norte (that’s US California to us gringos).
Read more about our Road Trip to Baja here, you’ll want to plan your own getaway!
Making Marijuana Butter
If you have marijuana butter on hand, this recipe goes together in nothing flat. You can even make it after a busy day at work. But because of its indulgent ingredients, it never fails to impress. Keep it in mind next time you have a special date!
If you need to learn how to make marijuana butter, my easy tutorial tells all!
A note about the Dosing on this recipe!
This recipe will have about 35 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup butter. To adjust the dosage up or down for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your butter, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.
You might also like these Marijuana Recipes using steak and beef
- Grilled Flank Steak with Cheeba Chimichurri Sauce
- Sweet and Spicy Mota Meatballs
- Medicated Meatball Parmesan Sliders
Filet Mignon With Chive Marijuana Butter and Blue Cheese
- 2 filet mignons
- 2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon olive oil
- 1/8 teaspoon cayenne pepper
- 2 ounces crumbled blue cheese
- 1 tablespoon butter divided
- 1 1/2 teaspoons cannabis infused butter
- 2 teaspoons finely chopped fresh chives
- Season steaks on both sides with salt and pepper. Heat a cast iron skillet over high heat. Add remaining 2 teaspoons butter and olive oil and swirl to mix. Add steaks and cook until done to your liking, about 3-4 minutes each side for medium-rare. Transfer steaks to a plate to rest at least 5 minutes before serving.
- Melt remaining teaspoon butter with canna-butter and stir in chives. Pout melted chive butter over cooked steaks, top with crumbled blue cheese, and serve with a good red wine, like many of those made in Valle de Guadalupe.