I felt 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.  I decided to take advantage of some downtime 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 am falling in love with it.

Porcini Crusted Tenderloin Filet with Fresh Herb Butter | Chez Us

Sometimes the bounty from my freelance work is incredibly delicious.  Brandon’s beef is 100% grass fed and you can taste the freshness with each melt-in-your-mouth bite.  It is tender as well as buttery in flavor.  I really enjoy the full-bodied and rich flavor of grass-fed beef;  it is like living on the land.

I decided to add a Valentine’s twist on this recipe, as I thought a simple porcini crusted filet would be the ultra aphrodisiac for that romantic day coming up.  Rustic but sultry earthy porcinis mingle nicely with the herb butter.  Shaping the butter into cute hearts was an added bonus.  Once the tenderloin is seared perfectly on both sides, it is slowly cooked to medium rare;  do not overcook this incredible cut of meat.  Then the meat is slathered with the herbed butter which has been seasoned with garlic and tarragon.  Tarragon pairs perfectly with well with porcini.  This recipe is a heavenly entree for Valentine’s Day or just because you feel like indulging.

Porcini Crusted Tenderloin Filet with Fresh Herb Butter

Porcini Crusted Tenderloin Filet with Fresh Herb Butter


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 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 garlic clove, minced
1 tablespoon grapeseed oil

How To:

An hour before cooking take the steaks out of the refrigerator and bring to room temperature.
Mix the butter with the chives, tarragon, and garlic together. Form into a small disk and place into the refrigerator to set.
Process dried porcini mushrooms in a spice grinder to a fine powder. Transfer powder to a plate.
Lightly season the steaks with salt and pepper. Press the steaks into porcini powder to coat both sides. Set aside.
Heat a cast iron pan over high heat. Add the grapeseed oil as well as the steaks to the pan – they should sizzle.
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.
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.
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.

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