Ingredients and Method
We go wild (literally) over our Wild Porcini salt. It is so versatile. The Salted Porcini butter in this recipe can be used for lots of different dishes - in risottos, pastas and even in toasted sandwiches. Make double the quantity and have it on hand in the fridge to turn ordinary meals into extraordinary ones ...
6 tablespoons of unsalted butter at room temperature
3/4 teaspoon of wild porcini sea salt
6 filet mignon of approx 170g and 5cm thick
Freshly snipped chives
Freshly ground pepper
Canola oil as needed
The day before you plan to serve the dish, put the butter in a small bowl and sprinkle with the 3/4 teaspoon of porcini sea salt. Using a fork, mash the salt into the butter. Scrape the butter onto a sheet of plastic wrap. Lift the plastic wrap over the butter and gently shape the butter into a log about 2.5cm in diameter. Fold the ends of plastic wrap around the butter log and refrigerate overnight to firm the butter and infuse it with mushroom flavour.
Remove the filet mignons from the refrigerator about 30mins before cooking. Season lightly on both sides with porcini sea salt and pepper.
Preheat an oven to 230°C.
Heat a large, heavy ovenproof fry pan over high heat and pour in just enough oil to coat the bottom. When the oil is almost smoking, add the steaks and sear for about 5 minutes. Turn the steaks over and immediately transfer the pan to the oven. Roast until meat thermometer reads 50-55°C for medium rare, 3 to 4 minutes, or until done to your liking.
Meanwhile, remove the porcini butter from the refrigerator and cut into 6 equal slices. Arrange the filets mignon on warmed individual plates and top each with a slice of porcini butter. Garnish with chives and serve immediately. Serves 6.