Porcini-Encrusted Filet Mignon
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
2 filet mignons
olive oil
porcini powder
kosher salt
freshly cracked black pepper
butter or fresh herb compound butter, for garnish
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.)
Yum, meat!
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25 Comments
Oh I could so go for one of these right now.Looks so good and easy to make. Love the thought I have to make this soon.
Cheers
Thanks, Bunny!
+Jessie
Perfectly pink in the center! You are good!
Wheee! Thank you!
+Jessie
That is one delicious looking steak! I seriously have to buy that porcini powder!
Hehe, thanks, honey pie. Definitely order some! It’s so good. Great on almost any kind of steak (and chicken…).
+Jessie
Gorgeous! Love that compound butter, there is nothing like that on a steak.
Thanks, Bob!
+Jessie
My mouth is watering! I bought some filets yesterday evening to make tonight. Although I don’t have dried mushrooms, I think i’m going to go ahead and make the compound butter. Steak and butter, mmmm.
Wheee! I’ve been swamped, so I’m just replying now. Hope they were good!
+Jessie
Two great tastes that taste great together!
Thanks, Asata!
+Jessie
That looks so delicious!
Thanks so much, honey pie!
+Jessie
Beautiful steak recipe!!! The porcini is a wonderful enhancer
mmmm!
Thanks, Gail! And isn’t porcini fabulous!? Yum.
Couldn’t agree more.
+Jessie
Mouse,
Once again, a great post with wonderful photos.
I have mixed emotions about the filet mignon. Sometimes I love them, sometimes I am disappointed.
My chief antagonist, Josh Ozersky (FeedBag, Grub Street, and other New Yawk City blogs), attempts to insult me (good-naturedly, hopefully) by calling them “insipid”, and preaching that he would NEVER eat such a piece of inferior meat.
As a native Texan whose relatives have been beef ranchers for the last 150 years, I have always garnered a certain respect for a properly prepared (I repeat, PROPERLY PREPARED) filet mignon.
She (the FM) may not be the “Queen” of steaks (like the Porterhouse), but she is most certainly a “Princess” when prepared in the kitchen of a true beef aficionado, such as myself.
Thanks for a GREAT post.
Thanks so much, Doc!
+Jessie
That.. looks… AMAZING! I’m going to hit up the local butcher here and pick up some fillets this week. Also, wonderful to see the meat prepared so you actually taste the meat. No overcooking here. Thanks for sharing
When I was younger I loved filet mignon- it being my steak of choice. Now I’m older and wiser (well, older anyway), I find it lacking in flavour. The texture is tender as can be, but it’s nicer to have a cut with some substance. This looks absolutely divine, however. I bet it would be killer with a side of sauteed mushrooms and a porcini mushroom compound butter. Oh joy!
You do know, don’t you, that this right here is pure and utter perfection. Yummy. Okay… so, I can move in anytime you want me to! I wash dishes, do laundry and will even do windows… as long as you feed me!
*hug*
Compound butter and that porcini powder! Girl, you are doing it up in that kitchen. Yum.
I made these last night using Delmonico that were threatening freezer burn and hot damn they were good (even with a very time consuming trek for dried Porcine mushrooms), and I switched up the butter to a caramelized shallot/cognac compote and so amazing. I was definitely a fan of your site before, but I think now I’m in love
This is perfect timing! I picked up some filet mignon this week and was looking for something new to do with it, but not so off-the-wall that it would overwhelm the delicate flavor of the steak itself. Earthy porcini powder is a delicious upgrade that’s sure to enhance the filet’s flavor…thanks Jessie!
-emily
@ChicagoDining
Those steaks look absolutely delicious. I can’t wait to try it on a couple of prime fillet steaks.