Herb compound butter
- 4 tablespoons unsalted butter, room temperature
- 2 tablespoons finely chopped chives, plus more for serving
- 2 tablespoons finely chopped rosemary
- 1 small garlic clove, finely chopped
- 1/ 2 teaspoon kosher salt
For the steaks
- 4 (6-8oz) filet mignon steaks, about 2” thick
- 1/ 2 oz dried porcini mushrooms
- Kosher Salt, to taste.
- Freshly ground pepper, to taste.
- 2 tablespoon unsalted butter
- 2 tablespoons neutral oil (vegetable oil, canola oil, grapeseed oil)
- 4 sprigs of fresh rosemary
- Flakey sea salt, for serving
Preheat an oven to 425F. In a small bowl, combine 4 Tbsp softened butter, 2 Tbsp chives, 2 Tbsp chopped rosemary, 1 garlic clove, finely chopped, and ½ tsp Kosher salt. Mix well. If you want to get fancy, you can wrap this into a log shape with plastic wrap, then refrigerate (or freeze quickly), then cut into rounds to go on top of the cooked steaks.
Place dried porcinis in a spice grinder or small food processor, then process until very finely ground. Pour out onto a small plate.
Season each filet generously on both sides with plenty of Kosher salt and black pepper, then press both sides gently into the finely ground porcinis.
Preheat a large cast iron skillet over high heat until it just begins to smoke. Add 2 Tbsp of neutral oil and remaining 2 Tbsp of butter, then carefully add the crusted steaks. Cook for 3 minutes per side, then add a few sprigs of rosemary and transfer the skillet to the oven to cook for an additional 5 minutes, or until medium-rare. The internal temperature of the steak should be about 130F, as it will continue to cook as it rests. The target end temperature should be 135-140F.
Remove the steaks from the skillet, then tent loosely with aluminum foil. Allow steaks to rest for about 5-10 minutes, then serve immediately with a pinch of flaky sea salt and a generous dollop of butter on top. Garnish with additional chives, if desired.
Notes: porcinis must be VERY dry to process into a powder.