Wednesday, February 15, 2012

Porcini Rubbed Filet Mignon with Aged Balsamic

My Life as a Mrs






































Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes
These are the steaks to make when you really REALLY want to impress someone...

Ingredients:

2 (10 ounce) filet mignon steaks
1/2 - 1 teaspoon porcini powder*
1/2 teaspoon porcini salt
3 tablespoons salted butter
Aged Balsamic
*I purchased a small 1 ounce bag of dried Porcini mushrooms at Whole Foods and ground them into a powder using my food processor (saving the extra porcini powder for another use).

Directions:

Season on side of each steak with 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt.
Preheat oven to 350°F. Heat a large cast iron skillet over medium-high to high heat. Add butter and allow to get nice and hot.
Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute). While they are cooking season the other side with another 1/8-1/4 teaspoon porcini powder and 1/8 teaspoon Porcini Salt. Flip steaks and sear remaining side for about 1 minute.
Remove from skillet with a spatula (be careful not to mess with them too much so the juices aren't released). Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak. Place pan into the preheated oven a cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):
126°F for Rare (remove from oven at 121°-122°)
131°F for Medium Rare (remove from oven at 126°-127°)
145°F for Medium (remove from oven at 140°-141°)
154°F for Medium Well (remove from oven at 149°-150°)
Well done - seriously do NOT do this ;)
After the steaks have rested for at least 5 minutes. Place a puddle of aged balsamic on your place and top with filet. Serve hot and enjoy!!!

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