Porcini-Encrusted Filet Mignon


Porcini Encrusted Filet Mignon at The Hungry Mouse

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.

Porcini Encrusted Filet Mignon at The Hungry Mouse

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

Porcini Encrusted Filet Mignon at The Hungry Mouse

Drizzle the meat with olive oil.

Porcini Encrusted Filet Mignon at The Hungry Mouse

Rub the steaks all over to coat with oil.

Porcini Encrusted Filet Mignon at The Hungry Mouse

Sprinkle liberally with powdered porcini mushrooms.

Porcini Encrusted Filet Mignon at The Hungry Mouse

Sprinkle on some salt and freshly cracked pepper. Pat with your hands to help the spices stick to the meat.

Porcini Encrusted Filet Mignon at The Hungry Mouse

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.

Porcini Encrusted Filet Mignon at The Hungry Mouse

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.

Porcini Encrusted Filet Mignon at The Hungry Mouse

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 bottomοΏ½and 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.)

Porcini Encrusted Filet Mignon at The Hungry Mouse

Transfer to serving plates. Top with thick slices of butter or Fresh Herb Compound Butter.

Serve and enjoy!

Porcini Encrusted Filet Mignon at The Hungry Mouse

Here’s the gloriously pink inside. (Be kind. My knife skills diminish considerably by candlelight and after a few glasses of wine.)

Yum, meat!


Previous articleFresh Herb Compound Butter
Next articleStrawberries & Cream Cake
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.


  1. Perfectly pink in the center! You are good!

  2. 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.

  3. 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.

  4. 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 πŸ™‚

  5. 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!

  6. 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!


  7. 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 πŸ™‚

  8. 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!

  9. haha love the slicing skills but hell the wine will do that to ya lol.. looks DELICIOUS!!!!! i definatly have to make this recipe.. fabulous photography lol… im a photography major myself (: