Porcini Crusted Tenderloin Filet with Fresh Herb Butter

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I was gifted some grass-fed beef tenderloins and decided to make something a decadent with this hard to find cut of beef.  With Valentine’s Day around the corner I thought this would be an opportunity to fine-tune a recipe for Porcini Crusted Tenderloin Filet with Fresh Herb Butter that I had been working on using different cut of beef.  

Lava Lake Ranch sent me some of their grass-fed beef which is raised by Brandon Natural Beef, to develop some new recipes with.  I am very familiar with their lamb so I was excited to try the beef from their new partnership.  Guess what?  I am falling in love with this beef and particularly the cut.  Sometimes the bounty from my freelance work is incredibly delicious.  Brandon’s beef is 100% grass fed and you can taste the difference with each melt-in-your-mouth bite.  It is tender as well as buttery in flavor.  I really enjoy the full-bodied rich flavor of grass-fed beef as it is more flavorful than conventional beef.  

Once the tenderloin is seared perfectly on both sides, it is slowly cooked to medium rare.  Do not overcook this incredible cut of meat.  When the meat is finished cooking, it is slathered with the herbed butter which has been seasoned with garlic and tarragon.  Tarragon pairs so well with porcini.  

This recipe is simple to make and is the ultra aphrodisiac for the most romantic day of the year. 

Tips:

• Use the best tenderloin filet steaks or filet mignon you can afford.  I prefer grass-fed beef as it is richer in taste.
• Let the tenderloin or filets come to room temperature as they will cook more evenly.
• I like to use a European style unsalted butter as it  tends to have a higher fat which screams more flavor.  Plus, this is a recipe for a special occasion make it more special and delicious.
• Tarragon is the herb I prefer to use but it can be hard to find fresh.  I have revived dry tarragon by soaking it in a small amount of water before using.  Be sure to drain off the water and pat the herb dry.  
• Thyme is a great classic stand-in if you cannot find tarragon.
• Use a small cookie cutter to cut the butter into hearts or any shape you like.

Tools:

• Heavy bottomed pan – I like to use carbon steel but cast iron works great as well
• Spice grinder
• Meat thermometer

Yield: 2 servings

Porcini Crusted Tenderloin Filet with Fresh Herb Butter

Print

Dried porcini are crushed to make a powder to add a crust layer to the beef steaks. The fresh herbed butter adds a delicate layer of added flavor to the cooked beef.

Prep Time 1 day

Cook Time 15 minutes

Total Time 1 day 15 minutes

Ingredients

• 1/2 stick unsalted butter, room temperature
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh tarragon, minced or 1 teaspoon dried
• 1 garlic clove, finely minced
• 1 12 ounces beef tenderloin or 2 6 ounce beef filet mignon
• 1/2 ounce package of dried porcini mushrooms
• 1 tablespoon grapeseed oil or beef tallow
• kosher salt
• fresh cracked black pepper

Instructions

I like to salt the steaks the day before cooking or at least 4 hours prior to.  After lightly salting, place on a plate and cover with plastic wrap.  Place back into the refrigerator. 

Mix the butter with the chives, tarragon, and garlic together. Form into a small disk and place into the refrigerator to set.

1 hour before cooking, take the steaks out of the refrigerator and bring to room temperature.

Process dried porcini mushrooms in a spice grinder to a fine powder. Transfer powder to a plate.

Press the steaks into porcini powder to coat both sides. Set aside.


Heat a heavy frying pan over high heat and coat the bottom of the pan with the grapeseed oil or the tallow.

Place the steaks in the hot pan, the filet should sizzle when it hits the heat.

Turn the stove heat to medium and cook for 2 - 3 minutes per side for rare (120 on a meat thermometer) and 4 - 5 minutes per side for medium rare (130 on a meat thermometer).

Do not overcook this cut of meat.

Remove the steaks and place them on a plate, lightly cover with foil and let rest for up to 5 minutes. The steaks will continue cooking to their recommended temperatures of 125 for rare and 135 for medium rare.

To serve place each steak on a plate. Cut the butter, if desired, into a heart shape using a small cookie cutter.  Place the butter on top of the steak.


Serve.


Eat.

Notes

Making the butter into a heart adds a bit of romance to this recipe.

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