An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future recipes.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
546 Calories
Recipe Instructions
Step 1
Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended. Place the butter mixture on a large piece of plastic wrap. Wrap the butter with the plastic and shape it into a log about 1-inch thick. Place the log in the refrigerator to chill.
Step 2
Season the beef tenderloin steaks with salt and black pepper. Place the dried mushrooms in a spice grinder or food processor. Process until the mushrooms are finely ground. Spread some of the ground mushroom on a plate. Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.
Step 3
Melt about 2 tablespoons herb butter in a large skillet over medium heat. Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium. Top each steak with 1 teaspoon herb butter before serving.
Ingredients
½ cup butter, softened
salt and ground black pepper to taste
1 tablespoon dried tarragon
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
2 tablespoons dried chives
½ teaspoon pureed garlic
1 (.5 ounce) package dried mushrooms, or more if needed
