I hearby solomnly swear to never cook an expensive steak on the grill ever again! I promise to always always ALWAYS pull out my cast iron skillet, season my steaks, then sear them in piping hot salted butter (oh baby),  and throw them in the oven until they reach the appropriate temperature. {end rant}

This, my friends, is what a filet mignon is supposed to look like:

If only I had tried this method sooner.

I have been ruining steaks on the grill for years… oh the graveyard of grey, overcooked (and undercooked at the same time – how the heck does that happen?!), and dry steaks we’ve seen in our day…

But No. MORE.

Never again, my friends.

Next time you make steaks – try them out like this! If your not into porcini – scratch that and season them with whatever you like. But whatever you do, cook them in a piping hot skillet in salted butter. It’s Magical.

We’re talking “get your boyfriend to propose to you or talk your husband into having babies” magical. Yep. That good.

I served our meal with Creamy Smashed Red Potatoes and Oven Roasted Asparagus. The perfect Valentine’s night in dinner. If only I could afford filet every day… {sigh}

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Porcini Rubbed Filet Mignon with Aged Balsamic

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...


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).


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!!!

Inspired by: The Capital Grill