Porcini-crusted filet mignon with fresh herb butter from Bon Appétit Magazine, May 2007: Special Travel Issue (page 193)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on January 10, 2020

    Used choice cut first marinated in shio koji to up the tenderness and increase meat’s umami for few hours. I changed up the cooking temperature to high initially and method because I wanted to develop nice char quickly before putting on the porcini powder. Did not like the medium temperature specified in the recipe from the get go. Removed the meat and turned down the heat to medium after letting the meat sit out for few minutes. Quickly cooked on medium letting porcini powder adhere well ie 2 stage cooking. Steaks were perfectly cooked and the herb butter enhanced the taste nicely. Will be repeated. .

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.