Steak with Porcini Butter (Wild Porcini Sea Salt)
Porcini sea salt adds rich smoky notes to these filets mignons. Be sure to use unsalted butter and, for best results, combine the butter with the porcini salt a day in advance. Accompany the steaks with sautéed spinach and roasted potatoes.
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 3/4 tsp. wild porcini sea salt, plus more, to taste
- 6 filets mignons, each about 6 oz. and 2 inches thick
- Freshly ground pepper, to taste
- Canola oil as needed
- Snipped fresh chives for garnish
The day before you plan to serve the dish, put the butter in a small bowl and sprinkle with the 3/4 tsp. 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 1 inch in diameter. Fold the ends of plastic wrap around the butter log and refrigerate overnight to firm the butter and infuse it with mushroom flavor.
Remove the filets mignons from the refrigerator about 30 minutes before cooking. Season lightly on both sides with porcini sea salt and pepper.
Preheat an oven to 450°F.
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 an instant-read thermometer inserted into the center of the meat registers 125° to 130°F 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 mignons on warmed individual plates and top each with a slice of porcini butter. Garnish with chives and serve immediately. Serves 6.
Adapted from a recipe by Williams-Sonoma.