Fliet Mignon with Porcini Mushroom Butter
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 servings
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Course
Main Course
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Cuisine
American
Fliet Mignon with Porcini Mushroom Butter
Description
This dish begins with two thick filet mignons seasoned generously with kosher salt and ground black pepper. The steaks are browned in a hot cast iron pan with melted butter and olive oil, searing each side, including edges, to develop a crust. Garlic slices and fresh thyme are added for aromatic flavor during the final oven cooking at 475°F until the steaks reach an internal temperature of 140-145°F for medium-rare.
The porcini mushroom butter is sliced into pats and placed atop the steaks immediately after removing from the oven, melting over the hot meat and blending its intense mushroom taste with the beef’s natural juices. The result is a tender steak with a browned exterior, aromatic herbs, and a rich, savory finish from the porcini butter.
Serve the filets promptly, spooning some of the cooking juices and melted butter over the top. Additional fresh thyme can be used for garnish to enhance the presentation and aroma.
Ingredients
- 2 1½ filet mignon steak about 5-6 ounces each, at room temperature, thick steaks
- 1-2 cloves garlic peeled and thinly sliced
- 10 thyme sprigs, fresh
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 teaspoon extra virgin olive oil
- 1 tablespoon butter
- butter recipe below, Porcini flavored
Instructions
- Preheat the oven to 475°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°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.
User Reviews
Overall Rating
5
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