Porcini-Crusted Filet Mignon with Fresh Herb ButterBrian Leatart
Ground dried mushrooms become a flavorful crust for the steaks.
Recipe information
Total Time
25 minutes
Yield
Makes 6 servings
Ingredients
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
Preparation
Step 1
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
Step 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.
Nutrition Per Serving
One serving contains the following: 538.19 Calories (kcal)
72.1% Calories from
#### Nutritional analysis provided by Self
