I bet it started in the ‘50s. Maybe the ‘40s even. Of course I could be wrong, but it seems to me a perfect timeline fit. Back when sips of bourbon-and-bitters-based Manhattans and nibbles of caviar topped deviled eggs started the meal and Baked Alaska ended it and The Joy of Cooking lived in every good housewife’s kitchen cupboard.
Somewhere along the food heritage line, steak became the poster child for decadent dinners. And there’s no steak seemingly more decadent than the petite filet mignon.
Maybe it’s how it’s spelled with that sneaky, silent ‘g’ that shows off it’s Frenchie, linguistic ways. Maybe it’s because when you say “filet mignon” it simply rolls off the tongue and you sound so upscale. “Minnnnn-yon.”
Or maybe it’s because it’s such a dang expensive cut of meat. Because doesn’t expensive mean it’s the best? Maybe if you’re a Real Housewife of Beverly Hills, but when it comes to especially flavorful food, hardly ever.
As things will happen over time, the filet mignon went from rock star status to a C-list contender on Dancing With the Stars, even getting lambasted by some of America’s top chefs. No flavor because it’s so low in fat. Overrated after becoming overexposed on nearly every American menu for years. And far too often, way overcooked for such a lean meat. Why oh why do people cook their meat well done?
But when this tender filet is cooked just right at a medium rare temperature, and a pat of fat is added to the ingredient list, suddenly we have a whole new ball game.
My husband is the king of cooking steak. I say cooking steak, not necessarily grilling steak. Grilled steaks are great, but steaks cooked on the stove and finished in the oven are world’s apart better.
Butter is the secret to this tender and flavorful combo. You could flavor your butter with herbs, onions or garlic, but our favorite is mushrooms. Because steak and mushrooms means true love.
And when the butter melds with the pan-grilled meat, suddenly you have a succulent sauce all of its own, and for very minimal cooking effort.
The only hard part about this recipe is resisting the urge to put 4-5 more pats of porcini butter on the lean steak. But then again, why deny yourself?
About the recipe:
Because it’s a part of the cow that doesn’t do any work, like walking or moving, filet mignon doesn’t have the same amount of connective tissue that other cuts of beef have, resulting in a more tender bite. But on the flip side that means it doesn’t have any fat so doesn’t possess the marbling other cuts have, so it has less flavor. This cut should ALWAYS be cooked medium rare. Remember, the cooking time will continue once you pull it from the oven, so pull it at about 135-140°F to ensure a proper internal temp once it’s rested.
To add flavor, you can wrap a piece of bacon around the outside of the beef and tack with a toothpick while cooking. But I think that usually ends up in just a stringy piece of bacon on the outside. I prefer just the compound butter. And always be generous with kosher salt and freshly ground black pepper as much of it will flake off during cooking.
Adding herbs and garlic cloves while cooking the steak after searing adds a huge amount of flavor. Hearty rosemary would be pretty tasty substitution for my favorite thyme. But avoid more tender leaves like basil or tarragon that will disappear in the searing heat.
Cast iron skillets are the way to go with a steak like this. The heat gives a great sear and creates a terrific crust and browns the butter perfectly for drizzling.
We use this cooking technique for all of our steaks, not just the fancy cut of filet.
Porcini Compound Butter
Ingredients
- 1/2 ounce dried porcini mushrooms divided
- 1/2 cup 1 stick salted butter, at room temperature
- 1 teaspoon kosher salt
Instructions
-
Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside.
-
Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons.
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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.
Porcini Compound Butter
Ingredients
- 1/2 ounce dried porcini mushrooms divided
- 1/2 cup 1 stick salted butter, at room temperature
- 1 teaspoon kosher salt
Instructions
-
Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside.
-
Place remaining porcini mushrooms in clean coffee grinder and grind to 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.
Let’s keep this steak thing going, how about a few more bites? No steak knives required.
Steak and Brussels Sprouts
I’m becoming a Br. Spr. convert, and I even made them at home for myself! What’s the world coming to? What I’m digging in this recipe is the addition of sweet and tart thanks to a handful of Craisins. Recipe here.
Cheesy Polenta with Poached Egg and Steak
One of my favorite dishes in the world is polenta (my version is right here) and this kicked up version with steak and drippy egg has me reaching for a big slice of sourdough for some serious cleaning of my dish. If there’s any left over after the licking. Recipe here.
Steak and Egg Sandwich
A pretzel roll stuffed with steak and eggs? This is breakfast, lunch AND dinner. It seriously knows no bounds. Recipe here.
Big Sexy Steaks with Tarragon Mushrooms
Oh yes, this is one instance where the name of the recipe TOTALLY fits the bill. Plump, juicy and yep, she said mushrooms. I’m all in. Recipe here.
Vegetarian Salisbury Steak
Who says you need meat even when you’re craving steak? From the looks of this dish, I’m not sure why you’d miss the meat at all. I’m such a sucker for anything with mushrooms so this gravy puts this baby on any beef-lovers map. Holla #meatlessmonday. Recipe here.
This recipe was created in partnership with Go Bold With Butter where I am a paid contributor to their website. Get my Filet Mignon with Porcini Butter recipe and see the rest of my Go Bold with Butter recipes here. As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.
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Sarah | The Sugar Hit says
Even with all the bad press the filet has copped, I still always secretly loved it! And this looks like heaven. Perfect date night fodder.
Norma | Allspice and Nutmeg says
I beg to differ with the bad press, I think filet done right is awesome. This filet looks awesome and adding porcini butter? That’s send you to the moon stuff right there. Yum!
heidi says
Yep, the poor filet has a bad rep, maybe we can right the ship with more yummy recipes.
Meagan @ A Zesty Bite says
Oh my gosh I am craving steak now! This steak looks awesome!
Erin | The Law Student's Wife says
I have such fond memories of my grandma cooking filet for my grandpa’s bday. I always wondered her secret…until I walked in on her making it and saw a GIANT pat of butter on top. Now PORCINI butter? That is one twist that has to be irresistible (and I have a feeling gma would approve too ;-) )
heidi says
Your grandma totally had the right idea. The butter adds so much flavor, and then with the garlic and herbs, it’s a win win all the way around.
Melanie @ Carmel Moments says
Steak…it’s been far too long since I’ve savored you. This looks mighty yum!
It’s a good thing I have a father-in-law for a butcher. He hooks us up at all the right times.
Have a beautiful Wednesday!
heidi says
Oh how I wish I had a butcher in the family. That would be seriously incredible.
Lauren @ Climbing Grier Mountain says
This steak definitely speaks to my soul! Simply gorgeous, Heidi!
Kathy @ Olives & Garlic says
Ohhh, caviar topped devilled eggs. Drool. This steak, double drool. Heidi I think you’re the only one that can take a photo of a steak and make it look so good. Is it wrong that I want to lick the screen. :)
heidi says
Licking the screen is totally acceptable in many cultures. :) Go for it! And thanks!
Christine from Cook the Story says
The filet is awesome and that porcini butter is drool-worthy!
Kevin @ Closet Cooking says
That is one nice looking piece of steak and the porcini butter is a great idea!
heidi says
Thanks Kevin, I think the butter would be great on just about anything. Maybe even ice cream, it’s that good. :)
Ali | Gimme Some Oven says
That is seriously the yummiest picture of a steak I have ever seen!! Amazing. And that butter!!
naomi says
I LOVE the porcini butter with the filet– it looks crazy good!
Michelle @ Healthy Recipe Ecstasy says
I love everything about everything that is happening on that plate. And the pictures… I have no words.
Jocelyn (Grandbaby Cakes) says
OMG this is stealing my heart away!! Pinned!
Kate @Almond Butter Binge says
Okay, so I have pretty happily given up red meat for about a month now…but I am still drooling over these pictures. May have to find a really good, sustainably and humanely raised steak and go to town this weekend :) Thanks for sharing!
Stefanie @ Sarcastic Cooking says
Over the weekend I just had a horseradish crusted filet and it was the perfect medium rare!!! It made me think that it is time to take a break from all the kale and almonds and just have a good, buttery steak!!!! This looks phenomenal! It belongs in an episode of Mad Men at a supper club or something!
Giulia says
I always grill my steak or filet mignon with butter by using a skillet to start it off and then finishing it off with charred grill marks straight on the BBQ. Love the addition of mushrooms…yumm!
Laura (Tutti Dolci) says
You had me at porcini mushroom butter, sounds just like heaven!
ashley - Baker by Nature says
We just sat in awe of that first photo! My boyfriend wants this for dinner asap!!!
Tieghan says
These photos are stunning!! Best steak I have ever seen and that butter sound amazing!
Layla @ Brunch Time Baker says
I am so having steak for dinner tonight!
marla says
Oh yessss! Love me a great big steak!
Paula - bell'alimento says
Now this is exactly how we like to cook our steaks! Love the porcini compound butter! This is too good not to share – onto my FB page this goes! xox
Jamie Levine says
My oh my!!!! Magical!
bev @ bevcooks says
That is hands down the most beautiful steak I’ve ever looked at and wanted to make out with.
Hands down.
Brandie (@ Home Cooking Memories) says
Wow, I don’t even have words for this. Well, maybe I do…perfection. Total perfection. I’d be a happy girl with this.
Jaclyn says
I’ve never seen anyone make beef look so good – I’m obsessed with that top photo. Just gorgeous!
Dani Meyer says
Oh heavens. It’s beautiful!
Well I know what’s coming up for the next date night. I don’t know of many men who would complain about that showing up on the dinner table!
Dani
Yuneisy says
Made this for dinner tonight for the my husband and I. It came out so delicious. This was my first steak ever and your recipe was so easy to understand and simply amazing. Thank you so much!
Mark Ferguson says
Looks awesome — the porcini compound butter is intriguing. Looking forward to trying it.
I’m curious about one thing, though: your temps look about 10 degrees too high to me, compared to what I see elsewhere for medium rare.
Foodiewife says
It’s taken me a few tries to finally learn how to make a filet to be perfectly cooked. O.M.G. This porcini butter really is genius, and I can’t wait to make this! I just happen to have them in my pantry. Awesome, and thanks.
Jamie says
This recipe looks and sounds delicious! I’m wondering how it could be adapted for a sous vide style of cooking. I have this recipe here for sous vide filet mignon (http://bit.ly/1Bfiletmignonrecipe). So, I’m hoping if it goes well I can try to experimenting with your seasoning!
Katie | Healthy Seasonal Recipes says
You have officially gotten me into full alert steak craving mode! Thank you for the great recipe and for including my Big Sexy Steaks in your link love.
Kayti says
WOW. I consider myself a pretty talented cook and know how to make a good steak in the oven. But when I made yours for dinner last night with the porcini butter, I received the best reviews EVER from my fiancée. This was seriously delicious!! Great job!
heidi says
Kayti! That is the best compliment. Thank you and SO thrilled you both loved it. I’ll share this on Facebook. If you got a pic of it, I’d love to see it on Instagram or Facebook, just tag it @foodiecrush or #foodiecrusheats! Thank you!
Bonnie says
Helpful hint, just made this. If you don’t have a coffee grinder I put the mushrooms in my Ninja dry and then added water – worked perfect.
Bonnie says
Disregard I read the directions wrong.
Doug says
“140-145 degrees F for medium rare”? ARE YOU NUTS? Yeah, I know — it’s what the USDA and other oh-so-cautious sources recommend, but the truth is that’s well done, brown and dry throughout. If you want your steak medium rare, take it off the grill when a good instant-read thermometer registers 120 in the middle of the meat (no more than 125), put it on a plate, cover it with foil or another plate, and let it rest for 5 to 10 minutes before slicing or serving. Subtract 5 degrees for rare, add 5 for medium. If you prefer your steaks more than medium, order chicken.
Martina says
If I have fresh mushrooms. Would you purée them for the butter? Or just cut very small? Thank you it looks amazing!
heidi says
You could just chop them finely and I would then sauté them in butter to bring out the flavor, then add to the chilled butter. However, they won’t lend the same rich intense mushroom flavor so you’ll need to use more to taste.
Sigita @ Visiedieni says
That is one great looking steak. And I bet it tastes the same. O I want one now. :)
Gabe Avila says
Well, I just used your recipe, but had to sub the porcini shrooms with shi-takia
and it was a fantastic hit with my dinner company. Thanks. I kept the temp at 135 for med rare. Nice.
James Koepke says
What is the approx time in the oven at 475?
Melissa says
I made this last night for my husband’s 62nd Birthday. (No, I’m not trying to kill him!) it was as amazing as it looks. I checked the reviews before I made it but no one who commented had actually made it. So i csmw back to give my wholehearted recommendation. This was lush, easy to make with my husband’s family standing around socializing and absolutely decadent.
I struggled to find dried porcini and it seems there really is no substitute. I ended up believeor not finding a large container of mixed mushrooms with porcini at Costco! Then I had to go online to figure which mushrooms were the porcini. In the future, I would order them in advance from Amazon.
I’m now a FoidieCrush believer.
sherry says
I’m chilling my butter as I type this. I don’t see any directions as to when to add the butter to the steak or at what point to put it in the oven and what temp, other than another who commented about 475’. Hope you can answer soon. Thanks.
Bridget says
This looks amazing! However, I only see two recipes for the butter, but no actual recipe for the filet. Any seasonings on the filet? How long in the oven and what temp?
Hope you can help – I am so eager to make this!