Yields: 2 servings
Ingredients
Two 1½ ” thick Filet Mignon steaks, about 5-6 ounces each, at room temperature
1-2 garlic cloves, peeled and thinly sliced
10 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 teaspoon TAO Extra Virgin Olive Oil
1 tablespoon butter
Porcini Mushroom and Black Truffle Butter, recipe below
Porcini Mushroom and Black Truffle Butter Ingredients
1/2-ounce dried porcini mushrooms
1/2 cup 1 stick salted butter at room temperature
1 teaspoon kosher salt
2 tablespoons of TAO Black Truffle Olive Oil
Directions
Place about 10 whole porcini mushrooms in a small bowl. Cover with enough boiling water to top the mushrooms. Cover and set aside for 5-10 minutes or until mushrooms have reconstituted and are soft. Drain mushrooms (save mushroom water for soups or gravy), and squeeze out excess water. Thinly slice mushrooms and set aside.
Place butter in a food processor fitted with a metal blade. Add 2 tablespoons TAO Black Truffle Olive Oil, half of the sliced porcini mushrooms, and salt to butter. Blend until well mixed, and the butter is smooth.
Using a rubber spatula, scrape butter onto a sheet of plastic wrap. Roll into a log shape. Place reserved porcini slices on top of the butter and wrap tightly. Twist the ends of the plastic closed. Refrigerate for 30 minutes or until just firm enough to slice.
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, add garlic slices and thyme, and cook in the oven until the internal temperature reaches 140-145°F for medium rare.
Meanwhile, remove the Porcini Mushroom and Black Truffle 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.