FILET MIGNON + BLACK TRUFFLE BUTTER
Filet Mignon with black truffle butter, pan seared to perfection and blossoming with savory flavor made better with Magique. Filet Mignon is the most tender cut of beef, and it's also extremely lean which is why its best pan seared in butter, which adds fat and flavor to the meat. Making your own Black Truffle Butter is a snap, and you may want to make a little bit more to use on broiled vegetables - also excellent on pan seared fish, like arctic char. If you love grilling, by all means go for it and grill as you prefer (you'll likely want to use a T-bone or Porterhouse cut), and then add the Black Truffle Butter when the steaks are resting, just before serving.
- Cast Iron Skillet
- coffee grinder
- food processor, metal blade
- 2 5-6 oz Filet Mignon steaks, about 1 1/2" thick at room temperature
- 1-2 cloves garlic, peeled & thinly sliced
- 10 sprigs fresh thyme
- Sel Magique Salt & Pepper Blend
- 1 tsp olive oil
- 1 tbs butter
BLACK TRUFFLE BUTTER
- 1/2 oz dried porcini mushrooms, divided
- 1 stick unsalted butter, room temperature
- 1 tsp Sel Magique Black Truffle Salt
- Season the steaks on all sides with Salt & Pepper Magique. Let sit at room temp while you make the truffle butter, about 30 minutes, or up to one hour.
- Preheat oven to 475 degrees f
- Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned.
- Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145°F for medium rare.
- While the steaks are cooking, remove the Black Truffle Butter from the refrigerator and slice into 1/2 inch thick pats.
- Remove the pan from the oven, spoon cooked juices over the steak and serve with a pat of Black Truffle Butter. Garnish with more fresh thyme if desired. Enjoy!
BLACK TRUFFLE BUTTER
- Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms, squeeze out excess water. Thinly slice mushrooms and set aside.
- Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons.
- Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and Black Truffle Magique to butter. Blend until well mixed and butter is smooth.
- Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice.