There really isn’t a steak more decadent, more classically known than a perfectly cooked filet mignon. In the pecking order of beefy goodness, the filet always tops the list.

But because it doesn’t have as much fat to marble the cut and give it that juicy steak-like flavor, this steak is best served with a little additional boost, like a compound butter made with porcini mushrooms. When the butter melds with the pan-grilled meat, suddenly you have a succulent sauce all of its own, and for very minimal cooking effort.

Filet Mignon with Porcini Butter
Makes two 5-6-ounce steaks

Porcini Butter


1/2 ounce dried porcini mushrooms, divided
1/2 cup (1 stick) salted butter, at room temperature
1 teaspoon kosher salt


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.

Filet Mignon


2 filet mingon steaks, 1 1/2 inches thick, 5-6 ounces each, at room temperature
kosher salt and freshly ground black pepper
1 teaspoon olive oil
1 tablespoon butter
1-2 cloves of garlic, peeled and thinly sliced
10 sprigs fresh thyme


Preheat oven to 475°F.

Season steaks generously with kosher salt and ground black pepper.

Heat cast iron pan on stovetop over high heat. Melt butter in olive oil. Add steaks and cook each side of steaks including top, bottom and sides for about 4 minutes on each side or until browned.

Remove from heat and add garlic slices and thyme to pan. Place pan in oven and cook until the internal temperature reaches 145°F for medium rare.

Meanwhile, remove Porcini Butter from refrigerator and slice into ½ inch pats.

Remove steaks from oven, spoon cooked juices over steak and serve with pat of Porcini butter on top. Garnish with more fresh thyme if desired.

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