PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Here is an exciting new way to serve filets mignons! However I don't know how anyone could get tired of eating them! Bon Apetit, May 2007. I like to eat mine with a nice baked potato and a green vegetable.
Provided by Manami
Categories Steak
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 215.2, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 164.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 0.8
PORCINI-CRUSTED BEEF TENDERLOIN WITH TRUFFLE BUTTER SAUCE
Provided by Alexis Touchet
Categories Beef Mushroom Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Butter Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Make a deep cut into the top side of tenderloin, about 4 inches from tail end, to facilitate folding the tail end under the roast to give the meat a more uniform thickness. Tie roast at 1-inch intervals with kitchen string.
- Heat oven to 350°F with rack in middle.
- Pat tenderloin dry and sprinkle all over with 1 teaspoon each salt and pepper, rubbing into meat.
- Set roasting pan over 2 burners, then add 3 tablespoons oil and heat over medium-high heat until shimmering. Brown tenderloin on all sides, about 10 minutes.
- Sprinkle porcini powder evenly on top of tenderloin and roast in oven until thermometer inserted diagonally 2 inches into center of thickest part of meat registers 120°F, 30 to 40 minutes.
- Toward end of roasting tenderloin, stir together truffle butter and flour. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until shimmering, and sauté mushrooms with 1/4 teaspoon each salt and pepper until liquid released by the mushrooms evaporates and mushrooms are tender and golden, 10 to 12 minutes.
- Add 2 cups stock to skillet and simmer, stirring up brown bits, 1 minute. Remove skillet from heat.
- Transfer tenderloin to a cutting board and let stand 15 minutes (internal temperature will rise to about 130°F for medium-rare).
- Set roasting pan over 2 burners and add remaining 1 cup stock. Bring to a boil, scraping up brown bits, then pour stock into mushroom mixture in skillet.
- Bring mushroom mixture to a boil and whisk in truffle butter mixture, bit by bit. Reduce heat and simmer, whisking occasionally until thickened, about 2 minutes. Stir in scallion greens and salt and pepper to taste.
- Cut tenderloin into 1/2-inch-thick slices, discarding string, and serve with sauce.
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