Filet Mignon With Porcini Compound Butter Recipes

PAN SEARED STEAK WITH PORCINI AND HERB BUTTER

Steps:

• To a small mixing bowl, add half of the dried porcini mushrooms. Pour boiling water over the mushrooms, cover, and let sit about 10 minutes, until mushrooms are soft.
• Strain out mushrooms and press with a paper towel to press out the extra liquid.
• Slice mushrooms and set aside.
• Add remaining dry mushrooms to a food processor and pulse until they are turned into mushroom powder.
• To the food processor, add the butter, salt, thyme, parsley and half the sliced mushrooms. Pulse until well blended.
• Remove butter to a sheet of plastic wrap. Mix in remaining sliced mushrooms and roll into a log, twisting the ends to seal. Refrigerate 30 minutes to an hour, until firm.
• Preheat oven to 475 degrees F.
• Liberally season both sides of the steaks with salt and pepper and set aside to rest.
• Over MED-HIGH heat, heat a large cast iron skillet (or oven proof pan) and add olive oil and butter.
• Carefully place both steaks in the skillet, leaving room between the two. Once the steaks are in the pan, do NOT move them. Cook for 4 minutes, turn steaks over and cook another 4 minutes. If you try to flip the steaks and they are sticking to the pan, it means the steaks aren't ready to flip yet. Give them another 20-30 seconds and try again.
• Remove pan from the heat, add garlic and thyme and slide pan carefully into the oven.
• Bake about 5 minutes, then check doneness with a meat thermometer.
• Once steak reaches desired doneness (about 135-140 for medium rare), remove from the oven.
• Spoon pan juices over the top of the steak, add a pat or two of the compound butter, and let rest for 5-10 minutes.
• Serve with an additional pat of compound butter, caramelized onions, and additional fresh thyme if desired.

FILET MIGNON WITH PORCINI COMPOUND BUTTER RECIPE

Steps:

• Instructions Preheat oven to 475 degrees F. Season the steaks generously with kosher salt and ground black pepper. Season more than you think you'll need as much of it comes off during the cooking process. Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned. Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145 degrees F for medium rare. Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into ½ inch pats. Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the Filets and garlic. Garnish with more fresh thyme if desired. Porcini Compound Butter Ingredients ½ ounce dried porcini mushrooms, divided ½ cup (1 stick) salted butter, at room temperature 1 teaspoon kosher salt Instructions Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside. Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons. Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth. Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice.