Savor a delicious filet mignon dish that is Paleo-friendly, enhanced by the earthy and rich flavors of porcini compound butter. This dish is the ideal, filling supper for any kind of occasion.
Ingredients: 2 filet mignon steaks 6-8 oz each. 1/4 cup dried porcini mushrooms. 1/2 cup ghee or clarified butter. 2 cloves garlic, minced. 1 tablespoon fresh rosemary, chopped. Salt and pepper to taste.
Instructions: Rehydrate the dried porcini mushrooms first. After putting them in a bowl with boiling water, cover it and let them soak for twenty minutes. After the mushrooms have rehydrated, drain and chop them finely. Heat a small saucepan over low heat to melt the ghee. Add the chopped porcini mushrooms and minced garlic. Fry for approximately five minutes, or until the garlic is aromatic and the mushrooms are soft. After turning off the heat, add the fresh rosemary to the saucepan and season with salt and pepper to taste. Give the porcini compound butter a few minutes to cool. Set the temperature of your grill or grill pan to high while the compound butter cools. Use salt and pepper to season the filet mignon steaks. For medium-rare, grill the filet mignon steaks for 34 minutes on each side; adjust cooking time to desired doneness. Before serving, take the steaks off the grill and give them some time to rest. Place a large dollop of the porcini compound butter on top of each filet mignon steak and let it melt and infuse the meat with flavor. Savor your Filet Mignon on the Paleo diet with Porcini Compound Butter!
Prep Time: 30 minutes
Cook Time: 10 minutes
German Fest