¾ C. butter, softened
3 Tb snipped fresh chives to prevent browning
1 ½ Tb finely chopped fresh tarragon
1 garlic clove, minced
¾ oz. dried porcini mushrooms, unwashed, debris and stems removed
salt & pepper to taste
6 (5-6)oz., 1” thick filet mignons
Mix butter with chives, tarragon, and garlic, salt and pepper in a small bowl and set aside. Place dried mushrooms in a blender and process until reduced to a powder. Pour powder into a dish, and evenly coat both sides of the filets with the porcini powder.
Melt 3 Tb of the herb butter in a large nonstick skillet over medium to medium-high heat, making sure not to burn the butter. Add filet mignons to the skillet and cook 5-6 minutes per side for medium rare, or to desired temperature. Place the filets in a covered container to rest. Top each filet with a pat of the remaining herb butter.
The lean, delicate and mild cut of filet mignon goes impeccably well with the buttery and earthy porcini and herb coating. These textures and flavors should be considered with something like the Borgo Stahnbech 100% Cabernet Sauvignon. From DOC Linon Pramaggiore, this ruby red is full bodied, well balanced, and includes blueberry and cherry notes with soft and elegant tannins. We recommend uncorking it several hours before tasting.
RECIPE NUTRITIONAL INFORMATION
419 calories, 31 g. fat, 18 g. saturated fat, 144 mg cholesterol, 225 mg sodium, 2 g. carbohydrates, 1 g. fiber, 32 g. protein