Porcini-Crusted Filet Mignon with Fresh Herb Butter

Ingredients for Porcini-Crusted Filet Mignon with Fresh Herb Butter

• 170g (1 1/2 sticks) butter, room temperature

• 45ml chopped fresh chives

• 1 1/2 tablespoons chopped fresh tarragon

• 1 small garlic clove, pressed

• 1 (15g) package dried porcini mushrooms*

• 6 1-inch-thick filet mignon steaks

• *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

How to make Porcini-Crusted Filet Mignon with Fresh Herb Butter

Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.

Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.