Porcini dusted filet mignon with herb butter
1/4 cup butter, room temperature
2 teaspoons fresh tarragon, chopped
1 tablespoon fresh chives, chopped
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1/2 teaspoon garlic, minced
1/4 oz dried porcini mushrooms
2 filet mignon steaks, each 1-inch thick
Combine butter, herbs and garlic in small bowl. Season the butter with salt and freshly ground pepper. Grind porcini mushrooms in a food processor or spice mill (a coffee grinder works great). Transfer the dust onto a plate. Season the steaks with salt and pepper. Press them individually into the porcini dust on both sides well. Melt 2 tablespoons of the herb butter in a heavy nonstick skillet over medium heat. Gently place the steaks in the pan, and cook to desired doneness. For medium-rare, it will take close to 6 minutes on each side. When ready to plate, put a dollop of the herb butter on top of each steak.