Porcini Rubbed Filet Mignon with Aged Balsamic

  1. Note: I purchased a small 1 ounce bag of dried porcini mushrooms at Whole Foods and ground them into a powder using my food processor (saving the extra porcini powder for another use).
  2. Season one side of each steak with 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt.
  3. Preheat oven to 350 degrees F. Heat a large cast iron skillet over medium-high to high heat.
  4. Add butter and allow to get nice and hot.
  5. Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute).
  6. While they are cooking, season the other side with another 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt.
  7. Flip steaks and sear remaining side for about 1 minute.
  8. Remove from skillet with a spatula (be careful not to mess with them too much so the juices arent released).
  9. Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak.
  10. Place pan into the preheated oven and cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):
  11. 126 degrees F for rare (remove from oven at 121 degrees -122 degrees ) 131 degrees F for medium rare (remove from oven at 126 degrees -127 degrees ) 145 degrees F for medium (remove from oven at 140 degrees -141 degrees ) 154 degrees F for medium well (remove from oven at 149 degrees -150 degrees ) Well done: seriously, do not do this.
  12. After the steaks have rested for at least 5 minutes, place a puddle of aged balsamic on your place and top with filet.
  13. Serve hot and enjoy!
  14. (Recipe inspired by The Capital Grill.)

filet mignons, porcini powder, porcini salt, butter

Taken from tastykitchen.com/recipes/main-courses/porcini-rubbed-filet-mignon-with-aged-balsamic/ (may not work)

Another recipe

Switch theme