Filet Mignon with Porcini Butter and Creamy Mushroom Sauce

separator
A dish of food with meat and vegetables in it.

Filet Mignon with Porcini Butter and Creamy Mushroom Sauce

Servings 2 Servings

Ingredients
  

  • Porcini Butter:
  • 1 ounce dried porcini mushrooms
  • 8 tablespoons butter, room temperature
  • ¼ teaspoon kosher salt
  • pinch black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon fresh thyme leaves
  • Creamy Mushroom Sauce:
  • 1 tablespoon olive oil
  • 2 tablespoons porcini butter
  • 8 ounces cremini mushrooms, sliced
  • 2 garlic cloves chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons red wine
  • ¼ cup reserved porcini liquid
  • 1 cup heavy whipping cream
  • ¼ cup parmesan cheese
  • Steaks:
  • 2 1½-inch thick beef tenderloin steaks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1-2 sprigs fresh thyme
  • 1-2 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • creamy mushroom sauce

Instructions
 

  • Instructions:
  • In a cast iron skillet or heavy pan, heat oil and melt porcini butter over medium-high heat. Add mushrooms, and sauté 3-4 minutes, until mushrooms have released their juice. Add garlic and thyme and cook until fragrant, about 1 minute. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated. Add the porcini liquid and simmer 3-4 minutes or until reduced by half. Add the cream and parmesan cheese. Simmer for 2 minutes.
  • Transfer sauce to a bowl. Wipe skillet clean.
  • Steaks:
  • Remove the steaks from the fridge, and pat down with paper-towel to remove excess moisture. Season steaks with ½ tablespoon salt and ½ teaspoon black pepper on each side.
  • In the same skillet used for the mushroom sauce, heat oil and melt 1 tablespoon of butter over high heat. Add the steaks and sear at medium-high heat for 3 minutes. Turn the heat down to medium, flip the steaks over, and add the aromatics (thyme, rosemary, and garlic) to the pan. Spoon the basting liquid over the steaks and continue cooking the steaks for a few more minutes until the internal temperature reaches 140ºF – 145ºF for medium-rare (see temperature chart below).
  • Drain the excess grease and add creamy mushroom sauce to the pan. Finish steaks with porcini butter on top.
  • Enjoy!
  • Rare- 125ºF
  • Medium Rare- 135ºF
  • Medium- 145ºF
  • Medium Well- 155ºF
  • Well Done- 160ºF