The 2013 Carr Pinot Noir 114 from The Yard Vineyard is a robust wine with hints of mushroom, forest floor and crisp acidity. This steak is a great accompaniment to this rich earthy wine.
Filet Mignon with Porcini Butter
- 2 6oz Filet Mignon steaks
- 2 cloves garlic, peeled and thinly sliced
- 10 sprigs fresh thyme
- salt & pepper
- 1 tsp. olive oil
- 1 tbsp. butter
- 1 tbsp. Porcini butter
- ½ oz. dried porcini mushrooms, divided
- 1 stick unsalted butter, at room temperature
- 1 tsp. kosher salt
1. To make the butter, rehydrate 10 whole porcini mushrooms by covering them with boiling water in a bowl for 5-10 minutes until they are soft. Drain the mushrooms and squeeze out excess water. Thinly slice and set them aside. Place the remaining mushrooms in a clean coffee grinder or a mortar and pestal and grind to a fine powder to make 2 tablespoons. Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth. Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice. *you can make this ahead of time
2. Preheat oven to 475ºF. Season the steaks generously with kosher salt and ground black pepper.
3. Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned. Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145ºF for medium rare.
4. Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into ½ inch pats. Remove the steaks from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the filets and garlic.
Adapted from FoodieCrush