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Filet Mignon with Porcini Mushroom Compound Butter

Heidi Larsenby Updated: Jan 29, 2024

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This filet mignon with porcini mushroom compound butter is a decadent, showstopping dinner fit for a special occasion.

Filet Mignon with Porcini Compound Butter

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 its 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 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.

Filet Mignon with Porcini Compound Butter

Filet Mignon with Porcini Compound Butter

Filet Mignon with Porcini Compound Butter

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?

Filet Mignon with Porcini Compound Butter

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.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



Filet Mignon with Porcini Compound Butter on foodiecrush.com
5 from 9 votes

Fliet Mignon with Porcini Mushroom Butter

Print
Course Main Course
Cuisine American
Keyword steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 servings

Ingredients 

  • 2 1½ ” thick Filet Mignon steaks , about 5-6 ounces each, at room temperature
  • 1-2 cloves of garlic , peeled and thinly sliced
  • 10 sprigs fresh thyme
  • kosher salt and freshly ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter
  • Porcini butter , recipe below

Instructions

  • Preheat the oven to 475°F.
  • Season the steaks generously with kosher salt and ground black pepper. Season more than you think you’ll need as much of it comes off during the cooking process.
  • 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 140-145°F for medium rare.
  • Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into ½ inch pats.
  • Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the Filets and garlic. Garnish with more fresh thyme if desired.
4.41 from 10 votes

Porcini Compound Butter

Print
Course Condiment
Cuisine French
Keyword compound butter

Ingredients 

  • ½ ounce dried porcini mushrooms , divided
  • ½ 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.

Filet Mignon with Porcini Compound Butter

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Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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Comments

    5 from 9 votes (9 ratings without comment)

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    Recipe Rating




      • Jes

        I have the same question, in step 3 you say “Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter,” and these are the reconstituted ones but you never say what to do with the rest of them.

        Reply

  2. Sammie

    Usually I’m a ribeye steak lover, however recently I opted for filet instead. So good. No idea why it gets such a bad press. I’m loving that you are not afraid to use butter, especially here with the porcini. Pinned.

    Reply

  3. Bridget

    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!

    Reply

  4. sherry

    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.

    Reply

  5. Melissa

    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.

    Reply

  7. Gabe Avila

    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.

    Reply

    • Heidi Larsenheidi

      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.

      Reply

  10. Doug

    “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.

    Reply

  11. Bonnie

    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.

    Reply

  12. Kayti

    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!

    Reply

    • Heidi Larsenheidi

      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!

      Reply

  15. Foodiewife

    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.

    Reply

  16. Mark Ferguson

    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.

    Reply

  17. Yuneisy

    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!

    Reply

  18. Dani Meyer

    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

    Reply

  29. Giulia

    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!

    Reply

  30. Stefanie @ Sarcastic Cooking

    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!

    Reply

  31. Kate @Almond Butter Binge

    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!

    Reply

  41. Erin | The Law Student's Wife

    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 ;-) )

    Reply

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