Porcini-Crusted Filet Mignon with Fresh Herb Butter

Ingredients

• Chives

  raw

  1 tbsp chopped or 3g

• Beef tenderloin

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

  2 steak or 328g

• Tarragon

  dried

  ½ tbsp, leaves or 0.9g

• Garlic

  raw

  ⅓ clove or 1g

• Butter

  unsalted

  ¼ cup or 57g

• Porcini mushrooms

  dried

  3g

Directions

1. Chop the chives and tarragon, and press the garlic.
2. Combine the chives, tarragon, garlic, and butter in a small bowl to make herb butter. Season with salt and pepper. Grind the dried porcini mushrooms into a fine powder using a spice grinder and transfer to a plate. Season the steaks with salt and pepper, then press into the porcini powder to coat both sides.
3. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium heat. Add the steaks and cook to desired doneness, approximately 6 minutes per side for medium-rare. Transfer the steaks to plates and top each with a rounded tablespoon of herb butter before serving.