Porcini-Crusted Filet Mignon with Fresh Herb Butter
Ingredients
3⁄4 cup butter (1 1⁄2 sticks), room temperature
3 tablespoons fresh chives, chopped
1 1⁄2 tablespoons fresh tarragon, chopped
1 small clove garlic, minced
1 3⁄4-ounce package dried porcini mushrooms (I couldn’t find dried porcini mushrooms, so I used a “forest blend” of dried mushrooms instead)
6 1-inch filet mignon steaks
Instructions
1. Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Using a food processor or spice grinder, grind dried porcini mushrooms to fine powder. Transfer powder to plate. Season mushroom powder with salt and pepper. Press steaks into powder to coat both sides well.
2. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
Comments
I have no idea where this recipe is from originally. I do know that about two years ago I was getting a bit tired of making the same filet mignon recipe over and over again. (I know, it’s a rough life when you get tired of filet mignon.) This recipe was suggested to me online and I filed it away for future use. Finally, two years later, I decided to make it. I’m sorry I waited so long!
This turned out perfectly. The mushroom coating was inspired and the compound butter was phenomenal. I can’t wait till I’m able to make it using fresh herbs from my garden instead of the packaged ones from the grocery store. As Art said, “Without the butter this is great. With the butter it’s incredible!” This is definitely a keeper of a recipe and it helps that it was very easy to throw together.
Shown here with Disappearing Zucchini Orzo.
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