Porcini Mushroom and Rosemary-Dusted Filet with Cabernet Honey Butter
Paired with Beringer Founders' Estate cabernet sauvignon
By By Daniel Pfiefer | Honorary Grill Master 2012 Great Steak Challenge Finalist
Serves 2 - Print Recipe
(2) 10-oz beef tenderloin filets
– 1 cup dried porcini mushrooms
– 3 sprigs fresh rosemary
– 1 tsp salt
– 1 tsp black pepper
– ¼ cup unsalted butter (room temperature)
– 1 tbsp Beringer Founders’ Estate Cabernet Sauvignon
– ½ tsp salt
– 1-½ tsp honey
Preheat grill to medium-high heat, approximately 375 degrees.
Combine mushrooms, rosemary (leaves only), salt and pepper in a small food processor or coffee grinder. Pulse 1-2 minutes until the mixture resembles a fine powder. Pour powder through a sieve onto a plate to extract any large pieces and set aside. Using a small food processor, mix together butter, honey, salt and wine, and pulse until well mixed.
Dump mixture onto a piece of plastic wrap, roll up tightly into a cigar shape about 1-1/2 inches thick, and twist the ends to close. Place butter in a cold place or on ice to chill. Salt and pepper the filets and roll them in the porcini rub mixture until the steaks have a thick coating on all sides. Oil grill generously with olive oil. Place steaks on the grill. Grill on medium-high for 5-6 minutes on each side, flipping once.
Pull steaks from the grill and set aside to rest for 5 minutes. To plate, slice the filet in to 3/4-inch slices. Cut a medallion of Cabernet butter and place on top of the hot steak.
Beringer Founders' Estate cabernet sauvignon
Pair with Beringer Founders’ Estate Cabernet Sauvignon, which was sourced from some of California’s most renowned and emerging appellations. More than half of the wine comes from coastal vineyards, including ones in Paso Robles and Monterey. Vineyards in Lodi, San Joaquin and Sacramento counties comprise the balance of the blend, which has a distinct varietal profile full of dark, rich, red fruit characteristics, enriched by toasted oak and spice from aging on French oak.