Filet Mignon with Porcini Mushroom Compound Butter Recipe (2024)

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This filet mignon with porcini mushroom compound butter is a decadent, showstopping dinner fit for a special occasion.

I bet it started in the ‘50s. Maybe the ‘40s even. Of course I could be wrong, but it seems to me a perfect timeline fit. Back when sips of bourbon-and-bitters-based Manhattans and nibbles of caviar topped deviled eggs started the meal and Baked Alaska ended it and The Joy of Cooking lived in every good housewife’s kitchen cupboard. Somewhere along the food heritage line, steak became the poster child for decadent dinners. And there’s no steak seemingly more decadent than the petite filet mignon.

Maybe it’s how it’s spelled with that sneaky, silent ‘g’ that shows off its Frenchie, linguistic ways. Maybe it’s because when you say “filet mignon” it simply rolls off the tongue and you sound so upscale. “Minnnnn-yon.”

Or maybe it’s because it’s such a dang expensive cut of meat.Because doesn’t expensive mean it’s the best? Maybe if you’re a Real Housewife of Beverly Hills, but when it comes to especially flavorful food, hardly ever.

As things will happen over time, the filet mignon went from rock star status to a C-list contender on Dancing With the Stars, evengetting lambasted by some of America’s top chefs. No flavor because it’s so low in fat. Overrated after becoming overexposed on nearly every American menu for years. And far too often, way overcooked for such lean meat. Why oh why do people cook their meat well done?

But when this tender filet is cooked just right at a medium rare temperature, and a pat of fat is added to the ingredient list, suddenly we have a whole new ball game.

My husband is the king of cooking steak. I say cooking steak, not necessarily grilling steak. Grilled steaks are great, but steaks cooked on the stove and finished in the oven are world’s apart better.

Butter is the secret to this tender and flavorful combo. You could flavor your butter with herbs, onions or garlic, but our favorite is mushrooms. Because steak and mushrooms means true love.

And when the butter melds with the pan-grilled meat, suddenly you have a succulent sauce all of its own, and for very minimal cooking effort.

The only hard part about this recipe is resisting the urge to put 4-5 more pats of porcini butter on the lean steak. But then again, why deny yourself?

Because it’s a part of the cow that doesn’t do any work, like walking or moving, filet mignon doesn’t have the same amount of connective tissue that other cuts of beef have, resulting in a more tender bite. But on the flip side that means it doesn’t have any fat so doesn’t possess the marbling other cuts have, so it has less flavor. This cut should ALWAYS be cooked medium rare. Remember, the cooking time will continue once you pull it from the oven, so pull it at about 135-140°F to ensure a proper internal temp once it’s rested.

To add flavor, you can wrap a piece of bacon around the outside of the beef and tack with a toothpick while cooking. But I think that usually ends up in just a stringy piece of bacon on the outside. I prefer just the compound butter. And always be generous with kosher salt and freshly ground black pepper as much of it will flake off during cooking.

Adding herbs and garlic cloves while cooking the steak after searing adds a huge amount of flavor. Hearty rosemary would be pretty tasty substitution for my favorite thyme. But avoid more tender leaves like basil or tarragon that will disappear in the searing heat.

Cast iron skillets are the way to go with a steak like this. The heat gives a great sear and creates a terrific crust and browns the butter perfectly for drizzling.

We use this cooking technique for all of our steaks, not just the fancy cut of filet.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo andtag me on Instagramwith #foodiecrusheats.

Filet Mignon with Porcini Mushroom Compound Butter Recipe (6)


5 from 9 votes

Fliet Mignon with Porcini Mushroom Butter

Course Main Course

Cuisine American

Keyword steak

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 2 servings


  • 2 1½ ” thick Filet Mignon steaks , about 5-6 ounces each, at room temperature
  • 1-2 cloves of garlic , peeled and thinly sliced
  • 10 sprigs fresh thyme
  • kosher salt and freshly ground black pepper
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter
  • Porcini butter , recipe below


  • Preheat the oven to 475°F.

  • Season the steaks generously with kosher salt and ground black pepper. Season more than you think you’ll need as much of it comes off during the cooking process.

  • Heat a cast iron pan on the stovetop over high heat. Melt the butter in the olive oil. Add the steaks and cook each side of the steaks including the top, bottom and sides for about 4 minutes on each side or until browned.

  • Remove from heat and add the garlic slices and thyme and cook in the oven until the internal temperature reaches 140-145°F for medium rare.

  • Meanwhile, remove the Porcini Butter Compound from the refrigerator and slice into ½ inch pats.

  • Remove from the oven, spoon cooked juices over the steak and serve with a pat of Porcini butter over the Filets and garlic. Garnish with more fresh thyme if desired.

Filet Mignon with Porcini Mushroom Compound Butter Recipe (7)


4.41 from 10 votes

Porcini Compound Butter

Course Condiment

Cuisine French

Keyword compound butter


  • ½ ounce dried porcini mushrooms , divided
  • ½ cup 1 stick salted butter, at room temperature
  • 1 teaspoon kosher salt


  • Place about 10 whole porcini mushrooms in small bowl. Cover with enough boiling water just to top mushrooms. Cover and set aside 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), squeeze out excess water. Thinly slice mushrooms and set aside.

  • Place remaining porcini mushrooms in clean coffee grinder and grind to fine powder to make 2 tablespoons.

  • Place butter in food processor fitted with metal blade. Add 2 tablespoons porcini powder, half of sliced porcini mushrooms, and salt to butter. Blend until well mixed and butter is smooth.

  • Using rubber spatula, scrape butter onto sheet of plastic wrap. Roll into log shape. Place reserved porcini slices on top of butter and wrap tightly. Twist ends of plastic closed. Refrigerate 30 minutes or until just firm enough to slice.

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Filet Mignon with Porcini Mushroom Compound Butter Recipe (2024)


Why use compound butter on steak? ›

Take your steak night to the next level with this easy but impressive compound butter for steak. Infused with garlic, fresh herbs, and a secret special ingredient, this compound butter adds so much flavor to steak, and makes an impressive presentation with very little effort.

How to cook butterfly cut filet mignon? ›

Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.

What does porcini mushroom sauce taste like? ›

They have a similar taste to other, more common mushrooms, but with a deeper and nuttier flavor. Fresh mushrooms have a tender, meaty texture when cooked. Dried porcini add a deep, mushroom flavor to broths or sauces and, once rehydrated, have a slightly chewy texture.

What's the difference between a filet and a filet mignon? ›

By definition, a filet is really any boneless cut of meat. But Filet Mignon is the beef tenderloin.

Can you baste steak with compound butter? ›

The best way to cook a ribeye steak is quick, over high heat a cast-iron skillet and basted in an herby compound butter. As the steak cooks, the melted butter turns into a kind of sauce, making the ribeye deeply crusty and richly flavored.

Should you baste a steak with compound butter? ›

If you want the perfect addition to an already incredible cut of beef, this compound butter for steak is absolutely it! Infused with garlic and herbs, this butter is nothing short of decadent, and adds next level flavor to any steak, like this perfectly grilled ribeye — and other food too.

How does Bobby Flay cook a filet mignon? ›

For the filet mignon:

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

What makes filet mignon so tender? ›

The tenderloin is a long, thin muscle that runs along the spine of the cow. Called the psoas major*, it is not a weight-bearing muscle. Its connective tissue is therefore not toughened by exercise – which is why filet mignon is so succulent.

Why is it called a porcini mushroom? ›

The name Porcini means “piglets” in Italian, and these mushrooms can be traced back to the Romans. The Romans prized Porcini mushrooms, though they knew them as "Boleti," and cooked them in special containers called boletaria. Pigs also favored eating the mushrooms earning the variety the nickname Hog mushroom.

What ingredient is porcini? ›

Porcini mushrooms are a classical ingredient found in Italian cuisine. Their hearty flavor and high protein content make them a versatile substitute for vegetarian dishes. Porcini mushrooms are available dried year round, but they are a real treat to enjoy during the fall when you can pick them fresh.

What part of the porcini mushroom do you eat? ›

Cooking Porcini Mushrooms

The cap and stem of this mushroom are equally tasty, but the texture of the stem is slightly tougher than the cap. The porcini mushroom is meaty and the taste is intense: rich and woodsy with subtle nutty undertones.

Is there a better steak than filet mignon? ›

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Is filet mignon a better cut than ribeye? ›

What cut is better than ribeye? The best cut of steak depends on your personal preferences. However, many steak enthusiasts enjoy filet mignon more than ribeye, mostly because of its unparalleled tenderness that works well with elevated, restaurant-quality dishes.

Is filet mignon better on grill or pan? ›

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

What is the purpose of compound butter? ›

What Is Compound Butter Used For? Compound butter is used as a flavor enhancer for meats, vegetables, and baked goods. Discover the top compound butter recipe ideas for steak, turkey, corn, fish, chicken, and bread below.

Why do chefs use compound butter? ›

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

Why use compound butter? ›

Compound butter adds richness and pungency to simple grilled meats, fish, vegetables, beans, pasta, breads and eggs. A few ways to use it: Spread it on baked goods such as bread, rolls and biscuits, …

Is it good to rub butter on steak? ›

No, not while grilling, but absolutely just right before serving. Yum! Butter can burn easily and therefore have the potential to ruin your beautiful steak. If cooking in a skillet add butter and fresh herbs near end of cooking.

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