Porcini-Crusted Filet Mignon with Fresh Herb Butter

Also known as the tenderloin steak, the most tender cut of beef is the Filet Mignon, with melt in your mouth texture and a rich, subtle flavor. Certified Angus Beef Filet Mignon steaks are a delicious example of the most prized cut of beef. Hand cut in house, these steaks are perfect when cooking over dry heat to any degree of doneness. Learn more about how to cook to your preferred degree of doneness.

Ingredients

3/4 cup (1 1/2 sticks) butter, room temperature

3 tablespoons chopped fresh chives

1/2 tablespoons chopped fresh tarragon

1 small garlic clove, pressed

1/2-ounce package dried porcini mushrooms

6 inch-thick filet mignon steaks

Preparation

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.

Note

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