Normally, I'm not a meat kind of gal, but this recipe for Porcini-Crusted Steaks is amazing! (I'm having this tomorrow night!) And if you're afraid of mushrooms, don't be because you won't even notice that that's what they are. Promise. (I made it once when a few people who normally don't like mushrooms ate it and they really liked it.) And, if you don't have an herb or coffee grinder, just come talk to me and we'll arrange to grind some up for you. This recipe is not hard, and really good. It comes from Bon Appetit, May 2007 and 100% of their reviewers from their website would make it again. If that doesn't sell this, I don't know what would! :)
INGREDIENTS
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh tarragon
1 small garlic clove, pressed
1 (1/2-ounce) package dried porcini mushrooms*
6 1-inch-thick filet mignon steaks
*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
PREPARATION
Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well. Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
2 comments:
PS-Sorry for the huge picture, didn't realize that the post would end up looking like that! And now I can't figure out how to make it smaller.
Yes, we were the lucky ones who got to try this wonderful dinner and it is everything Christine says it is. Oh, and it's true about the mushrooms. They could very well be my least favorite food ever, as well as Billy's, and both of us couldn't taste the mushrooms. Thanks for posting this one....so good.
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