Wednesday, February 15, 2012
Porcini Rubbed Filet Mignon with Aged Balsamic
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}
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...
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!!!
Inspired by: The Capital Grill
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carly {carlyklock} — February 15, 2012 @ 11:27 am
Yum – o! Thanks for the tip. We did filets on V-day as well + lobster + bernaise. I dare say I could eat like that every day.
Kristina replied: — February 15th, 2012 @ 11:27 am
haha me too 😉
Cassie — February 15, 2012 @ 11:28 am
Amazing valentine’s day meal. Perfect prep too. Delicious!
Jessica Lynn — February 15, 2012 @ 12:05 pm
That looks delicious; I love that you made a powder out of the dried porcini mushrooms! We did steak and eggs for breakfast since the husband was working late last night. A few months ago we started using that same method (season, sear in cast iron, then pop ’em in the oven) and they’ve been perfectly cooked ever since!
Rachel @ Not Rachael Ray (soon to be Rachel Cooks) — February 15, 2012 @ 12:09 pm
This is dinner perfection.
Evi — February 15, 2012 @ 12:19 pm
This look amazing! And we like to do the same thing (skillet, oven, butter, etc). You’ll never be able to have a steak at a restaurant ever again. Just doesn’t taste as yummy!
Maureen — February 15, 2012 @ 12:26 pm
Dang! This look UH.MAZING!! I bet you enjoyed every bite 🙂
Alaina — February 15, 2012 @ 1:27 pm
OH MY GOODNESS! My mouth is watering..this looks amazing!!
Josie — February 15, 2012 @ 1:38 pm
We are so on the same wavelength today – I posted porcini-crusted turkey burgers 🙂 Porcini powder was a revelation for me and now I want it on pretty much everything! Your dinner looks wonderful – hope you guys had a wonderful V-Day!!
Kristina replied: — February 15th, 2012 @ 4:26 pm
YES! for me too!! I haven’t gotten on my google reader yet today, but once I do, I’ll be stopping over to check out your recipe!!! 😉 I have plenty of porcini powder left over, too!!!
ErinsFoodFiles — February 15, 2012 @ 2:00 pm
Great job! That looks superb!
Maggie @ A Bitchin' Kitchen — February 15, 2012 @ 2:29 pm
This is pretty much the perfect meal, and makes the lunch I just ate seem super lame!
JT@The Faux Foodie girl — February 15, 2012 @ 3:11 pm
wow, that is one PERFECT meal. It looks amazing, and I am sure it tasted fantastic!
Gina @ Running to the Kitchen — February 15, 2012 @ 5:37 pm
After seeing that picture on IG last night, I’ve had a MAJOR craving for steak. Guess who just went out to the store for the sole purpose of buying 2 filets tonight? This is about to happen for dinner 🙂 Hoping it comes out as perfect as yours!
katie — February 15, 2012 @ 11:32 pm
this literally just made my mouth water. 🙂 will definitely be trying this…will have to save it for a special occasion… anyway, love the post and love you, Mrs.
Jennifer @ Peanut Butter and Peppers — February 16, 2012 @ 7:36 am
Oh yum! I haven’t had a good steak in so long, I can practically taste it!! This recipe looks amazing! Your Husband is lucky!!!
Lauren — February 17, 2012 @ 3:56 pm
I too, am a victim of your Instagram photo. I’ve been CRAVING steak ever since seeing it. This recipe looks fantastic, and I love the idea of finishing them in the oven. Can’t wait to try it!
jamie — March 7, 2012 @ 5:48 pm
you can put the entire cast iron skillet in the oven. no need to move the steaks to a sheet pan. that being said, I do mine the exact same way but for medium rare: 3 min on one side and about 2 on the other. no need for the oven at all! (I’m very, very lazy. The fewer dishes to clean, the better.)
I like the porcini idea. I usually just do salt, pepper, and a mixture of butter/oil (veg oil has a higher smoke point so the skillet can get hotter– I love that sear! but you need the flavor of butter). But I will definitely be grinding up some porcinis now, thanks!~
what’s cooking? « spill the beans — April 30, 2012 @ 9:05 pm
[…] Porcini Rubbed Filet Mignon with Aged Balsamic […]
Musa — January 16, 2013 @ 8:09 pm
Impressive! But where can I buy aged balsamic? What brand do you recommend!?
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