Porcini-Crusted Filet Mignon with Fresh Herb Butter

Ingredients

• Chives

  Raw

  1 tbsp chopped or 3g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  2 steak or 328g

• Tarragon

  Spices, dried

  ½ tbsp, leaves or 0.9g

• Garlic

  Raw

  ⅓ clove or 1g

• Butter

  Unsalted

  ¼ cup or 57g

• Mushrooms

  Shiitake, dried

  1 ⅓ mushrooms or 5g

Directions

1. PREPARATION: Chop chives and tarragon. Press garlic.
2. Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
3. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.