Porcini-Crusted Filet Mignon with Fresh Herb Butter

As I am writing this, I just dropped my eldest son off at Ohio State for his second year there. (I am sure this will post many months from now, so don’t get thrown by the date). Despite being only two hours away, he only came home few times  during his first year there. Part of the reason is that he didn’t have a car on campus, but part is he was having a great time at school.

Without fail, however, when he came home, I’d ask if there was some food he wanted. I am The Ranting Chef after all. His reply – “steak”. Sometimes it would be even more primal – “meat”, but I knew he meant steak and not some frozen pre-made hamburger patty.

Porcini-Crusted Filet Mignon with Fresh Herb Butter

Photo Feb 08, 5 47 07 PM copy - Featured Size

Unfortunately for him, filet mignon is really expensive, so I make it only when I have fewer mouths to feed. He’ll just have to be satisfied with looking at these pictures and drooling!

Photo Feb 08, 5 13 09 PM

This was the first recipe where I took dried mushrooms and turned them into dust!

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The pieces of meat are coated and ready for the pan.

Photo Feb 08, 5 47 12 PM

The tender meat, the earthy crust and the creamy butter is a perfect combination!

Porcini-Crusted Filet Mignon with Fresh Herb Butter

source Epicurious.com


  • 1/4 cup butter, room temperature
  • 1 tablespoons chopped fresh chives
  • 1/2 tablespoons chopped fresh tarragon
  • 1/3 small garlic clove, pressed
  • 1/3 (1/2-ounce) package dried porcini mushrooms*
  • 2 filet mignon steaks (1-inch-thick)

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.


Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.

Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

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Categories: Beef 2, Low Carb, Main Dish 3, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

6 Comments on “Porcini-Crusted Filet Mignon with Fresh Herb Butter”

  1. Heartafire
    January 9, 2015 at 11:43 am #

    that’s wonderful about your son…just slap that steak on my thighs.


  2. January 9, 2015 at 11:44 am #

    My mouth is watering …


  3. January 9, 2015 at 11:55 am #

    I can NOT believe how wonderful this looks!! Your son’s one lucky young man !!


  4. January 9, 2015 at 5:01 pm #

    Wow wow wow. I just started reintroducing meat into my vegetarian diet, and this may be my first big leap. Seriously sounds and looks incredible!


  5. January 9, 2015 at 5:40 pm #



  6. January 9, 2015 at 10:39 pm #

    Holy. Yum.


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