Porcini-Crusted Filet Mignon with Fresh Herb Butter

There is nothing more scrumptious than a tender slice of meat and when it's Filet Mignon, it is doubly scrumptious. This wonderfully seasoned and impressive show stopper will ensure dramatic results.

Ingredients

• Butter  ·  3 tablespoons 
• Garlic clove, pressed  ·  1 
• Herbie's Roast Vegetable Herb Mix  ·  1/2 package 
• Sheet plastic wrap  ·  1 
• Herbie's Porcini Powder  ·  1/2 package 
• Olive Oil  ·  1 tablespoon 
• Salt and Pepper to taste  ·   
• One inch thick filet mignon steaks (or thicker)  ·  2 

Instructions

This is an easy and delicious dinner. You can make the herb butter in advance and keep it in the fridge.

You can cook this inside or outside, on a grill or in a pan. The ground dried mushrooms will become a flavorful crust for the filets. The fresh herbed butter with the dried mushroom crusted filet is exceptional.

To make the Herb Butter, add the butter, garlic, Herbie's Roast Vegetable Herb Mix to a small mixing bowl and mix together with a fork or spoon. Do not whip or heat the butter, just mix until all the ingredients are totally mixed together.

Lay our the sheet of plastic wrap and place the butter mix on it in a sausage shape. Roll it up in the plastic wrap and refrigerate for a couple of hours to a day.

To prepare and cook the steaks, spread the dried porcini mushroom fine powder on a plate. Sprinkle steaks with salt and pepper, then press the steaks into porcini powder to coat both sides well.

For Pan Grilling:

Cut a third of the roll of herb butter and melt combining with 1 tablespoon olive oil 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.

For Grilling Gas or Charcoal:

Set grill on high, clean the grates, and when a drop of water sizzles on the cleaned grates carefully and quickly spray a vegetable oil cooking spray across your cooking area. Place the seasoned filets on the grill and cook to desired doneness, for medium rare (3 minutes and then turn 10 o’clock to 2 o’clock for cross brand grill marks). You are cooking the same side for 3 more minutes. Now flip the filet and repeat the same 10 to 2 turn after 3 minutes for the cross brand. This procedure gives the filet 3 minutes at 10 then 3 minutes at 2 per side.

Transfer cooked filets to one plate and cover with foil for 2 minutes allowing juices to redistribute throughout.

After 2 minutes. transfer steaks to individual plates. Cut or spoon a rounded tablespoon of herb butter atop each steak and serve with Williamson Amour Merlot.