MUSHROOM CRUSTED BEEF TENDERLOIN

Mushroom Crusted Beef Tenderloin image

An easy way to make a delicious restaurant quality filet mignon steak with just a few simple make-ahead ingredients. No grill required! The butter can made several days ahead with the excess kept for future recipes.

Provided by MYSTICL

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter, softened
2 tablespoons dried chives
1 tablespoon dried tarragon
½ teaspoon pureed garlic
4 (6 ounce) 1 1/2 inch thick filet mignon steaks
salt and ground black pepper to taste
1 (.5 ounce) package dried mushrooms, or more if needed

Steps:

Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended. Place the butter mixture on a large piece of plastic wrap. Wrap the butter with the plastic and shape it into a log about 1-inch thick. Place the log in the refrigerator to chill.
Season the beef tenderloin steaks with salt and black pepper. Place the dried mushrooms in a spice grinder or food processor. Process until the mushrooms are finely ground. Spread some of the ground mushroom on a plate. Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.
Melt about 2 tablespoons herb butter in a large skillet over medium heat. Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium. Top each steak with 1 teaspoon herb butter before serving.

Nutrition Facts : Calories 546.1 calories, Carbohydrate 2.6 g, Cholesterol 195.3 mg, Fat 36.6 g, Fiber 0.4 g, Protein 49.7 g, SaturatedFat 19.7 g, Sodium 308.9 mg