These days, we don’t eat filet mignon that often. Filet is fabulous because it’s really tender. But honestly? We usually prefer the beefy flavor of slightly sturdier cuts like sirloin.
Filet is also usually pretty expensive. But when we had an old and esteemed friend over for dinner the other night, I wanted to make something special.
And when I saw that our butcher was selling filet for $5.99/lb., I just couldn’t resist.
This recipe is really simple. It’s a basic, pan-seared steak. It puts the porcini powder I made the other day to excellent use. The ground porcini adds a deep, earthy flavor to the meat’s crust.
Honestly? Carnivores that we are, this was like a little piece of heaven on a plate.
Porcini-Encrusted Filet Mignon
Serves 2 for dinner
Drizzle the meat with olive oil.
Rub the steaks all over to coat with oil.
Sprinkle liberally with powdered porcini mushrooms.
Sprinkle on some salt and freshly cracked pepper. Pat with your hands to help the spices stick to the meat.
Drizzle a little olive oil in a non-stick pan. Set the pan on the stove over medium-high heat for a few minutes to heat it up. Then add the steaks to the pan.
They should start to sizzle right away. Let them cook like this, undisturbed for a few minutes. Your final cooking time on each side will depend on how thick your steaks are, and how you like your meat cooked. We aimed for medium-rare, on the rare-r side.
Keep track of how long you cook them on this side. You’ll want to cook them for the same amount of time when you flip them.
When the steaks have developed a nice crust on the bottom, flip them over.
Cook until the steaks have a matching brown crust on the bottom, and are done to your liking.
(If your steaks are exceptionally thick and start to burn before they’re done, take them off the stove and finish them in a 350 degree oven.)
Transfer to serving plates. Top with thick slices of butter or Fresh Herb Compound Butter.
Serve and enjoy!
Here’s the gloriously pink inside. (Be kind. My knife skills diminish considerably by candlelight and after a few glasses of wine.)