Name: Porcini-Crusted Filets Mignons with Carrot Puree and Herb Butter
Total time: 40 min
Ingredients: 2 pounds carrots, peeled and sliced ¼ inch thick; ¾ cup chicken broth; 6 tablespoons unsalted butter, divided, plus 2 tablespoons softened; 1¾ teaspoons table salt, divided; 1¼ teaspoons pepper, divided; ⅛ ounce dried porcini mushrooms, ground fine; 4 (6- to 8-ounce) center-cut filets mignons, 2 inches thick, trimmed; 1 tablespoon minced fresh parsley; ½ teaspoon rubbed sage

Why This Recipe Works

Dried porcini mushroom powder makes a deeply savory crust for mild filets mignons. Flipping the steaks every 2 minutes developed a rich crust and ensured that the interior was rosy from edge to edge. For a surprisingly elegant side, we cooked humble carrots in broth and butter until they were completely tender, then blended everything into a silky smooth puree. An herby butter dolloped on the steak melted into a simple sauce for the whole meal.

Before You Begin

Use a spice grinder to grind the porcini mushrooms.

Instructions

Bring 2 pounds carrots, peeled and sliced ¼ inch thick; ¾ cup chicken broth; 4 tablespoons unsalted butter; ¾ teaspoon table salt; and ½ teaspoon pepper to boil in large saucepan over high heat. Cover and cook over medium-low heat, stirring occasionally, until carrots are tender, about 20 minutes. Transfer carrot mixture to blender and blend until very smooth, about 1 minute, scraping down blender jar as needed.

Combine ⅛ ounce finely ground dried porcini mushrooms, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper in bowl. Pat 4 trimmed filets mignons dry with paper towels and sprinkle with mushroom mixture. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until meat registers 120 to 125 degrees (for medium-rare), 10 to 14 minutes. Transfer to plate and tent with foil.

Mash remaining 2 tablespoons softened butter with 1 tablespoon minced parsley and ½ teaspoon rubbed sage in small bowl. Season with salt and pepper to taste. Serve, dolloping steaks with butter.