Grilled Filet with Porcini Compound Butter
1/4 cup porcini mushrooms, dried
1/2 cup red wine
1/2 shallot, peeled & diced
1/2 tsp. sea salt
1/2 tsp. black pepper, ground
2 sprigs tarragon, chopped
1/2 lb. butter, sweet, softened
1/2 tbsp. Dijon mustard
6 (8-oz.) beef tenderloin filets
1 tbsp. sea salt
1/2 tbsp. ground black pepper
1. In a saucepot combine mushrooms, red wine, and shallots. Bring to a boil and reduce by 2/3. Set aside to cool.
2. Combine sea salt, black pepper, tarragon, butter, and Dijon mustard in a bowl. Mix. Combine with mushroom mixture.
3. Season filets with salt and pepper. Grill 4-5 minutes per side or to desired temperature.
4. Top filets with butter before serving.
Eric’s Tip: Mix this butter into rice, pasta, veggies or even make an awesome garlic bread with it. My favorite is to mash it into a baked potato.