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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 1/2 cup butter, softened
- 2 tablespoons dried chives
- 1 tablespoon dried tarragon
- 1/2 teaspoon pureed garlic
- 4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
- salt and ground black pepper to taste
- 1 (.5 ounce) package dried mushrooms, or more if needed
Method
- 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.
