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Porcini-crusted filet mignon with fresh herb butter

Bon Apetit
6 servings
Prep info
15 min prep + 25 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
Mains - Misc
Not tried


  • Herb Butter:
  • 170 g butter (room temperature)
  • 3 T chopped chives (fresh)
  • 1.5 T chopped tarragon (fresh)
  • 1 t minced garlic
  • salt and pepper (to taste)
  • The rest:
  • 1/2 oz dried porcini mushrooms
  • salt and pepper (to taste)
  • 6 filet mignon steaks (1" thick)


1. Preheat oven to 325F.

2. Mix the first 4 ingredients in a small bowl for the herb butter. Season herb butter to taste with salt and pepper.

3. Process the dried porcini mushrooms in a spice grinder to a fine powder. Place on a plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.

4. Melt 2 tablespoons of herb butter in a heavy, large nonstick, ovenproof skillet over medium-high heat. Add the steaks to the skillet and sear until browned on the outside. Cover and move skillet to oven to cook to desired doneness. Transfer steaks to plates.

5. Spoon a rounded tablespoon of herb butter atop each steak and serve.