Porcini-Crusted Filet Mignon With Fresh Herb Butter |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here is an exciting new way to serve filets mignons! However I don't know how anyone could get tired of eating them! Bon Apetit, May 2007. I like to eat mine with a nice baked potato and a green vegetable. Ingredients:
3/4 cup 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 filet mignon steaks (1-inch thick) |
Directions:
1. Mix first 4 ingredients in small bowl for herb butter.
2. Season butter to taste with salt and pepper.
3. Process dried porcini mushrooms in spice grinder to fine powder.
4. Transfer powder to plate.
5. Sprinkle steaks with salt and pepper.
6. Press steaks into porcini powder to coat both sides well.
7. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat.
8. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare.
9. Transfer steaks to plates.
10. Spoon rounded tablespoon of herb butter atop each steak and serve.
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