I felt a bit decadent when I decided to make this recipe for Porcini Crusted Tenderloin Filet with Fresh Herb Butter, after all, I would be dining by myself.  Lenny is away on business, and I decided to take advantage of some down time to finish a shoot for Lava Lake Ranch.  They sent me some of their grass-fed beef which is raised by Brandon Natural Beef to shoot, and guess what?  I have gone gaga over it.  Swoon.

Porcini Crusted Tenderloin Filet with Fresh Herb Butter  |  Chez Us

 

Let me just say, that sometimes the bounty from my free-lance work is delicious.  Brandon’s beef is 100% grass fed and you can really taste the freshness with each melt-in-your mouth bite.  It is tender, buttery and rich in flavor.  I wanted to put a Valentine’s twist on this recipe, as I thought a simply porcini crusted filet would be the ultra aphrodisiac for that romantic day coming up.  Rustic but sultry, and earthy porcinis mingle nicely with an herb butter which I decided to shape into cute buttery hearts.  After the tenderloin is seared perfectly on the both sides, it is slowly cooked to medium rare;  do not over cook this incredible cut of meat.  Then it is slathered with the herbed butter which has been seasoned with garlic and tarragon.  Tarragon pairs perfectly with the earthy porcini crusted beef to create a heavenly entree for Valentine’s Day or just because you feel like indulging dinner.

Porcini Crusted Tenderloin Filet with Fresh Herb Butter

 

 

Porcini Crusted Tenderloin Filet with Fresh Herb Butter

Yields 2

** recipe inspired by Brandon's Beef.

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2 6 oz. 100% Grass fed Tenderloin Filet Steaks
  • 1/2 ounce package of dried porcini mushrooms
  • Kosher salt and fresh black pepper
  • 1/2 stick butter, unsalted and softened
  • 1 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 garlic clove, minced
  • 1 tablespoon grape seed oil

How To

  1. hour before cooking take the steaks out of the refrigerator and bring to room temperature.
  2. Mix the butter with the chives, tarragon and garlic together. Form into a small disk and place into the refrigerator to set.
  3. Process dried porcini mushrooms in a spice grinder to a fine powder. Transfer powder to a plate.
  4. Lightly season the steaks with salt and pepper. Press the steaks into porcini powder to coat both sides. Set aside.
  5. Heat a cast iron pan over high heat. Add the grapeseed oil as well as the steaks to the pan - they should sizzle.
  6. Turn the 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.
  7. Remove the steaks and place them on a plate and 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.
  8. To serve place each steak on a plate. Cut the butter, if desired, into a heart shape using a cookie cutter is easiest. Place the butter on top of the steak.
  9. Serve.
  10. Eat.
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http://chezus.com/2014/01/15/porcini-crusted-tenderloin-filet-with-fresh-herb-butter/

 

 

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