Herb and Seek
Herb-Crusted Petite Filet Mignon on Creamy Porcini Mushroom Risotto
1 hour 5 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we’re going classic Italian steakhouse with a twist: herb-crusted petite filet mignon perched atop a deeply savory porcini risotto. You’ll master the art of a proper herb crust and coax maximum umami from dried mushrooms, two moves that put you firmly in the cucina d’oro.
Equipment needed
- Oven-safe skillet
- Fine mesh sieve or coffee filter
Ingredients
Yield
4
Instructions
- 01Place the dried porcini mushrooms in a heatproof bowl and pour 2 cups boiling water over them. Let steep 20 minutes, then lift out the mushrooms (reserve the soaking liquid), rinse off any grit, and roughly chop. Strain the soaking liquid through a fine mesh sieve or coffee filter and set aside.
- 02In a medium saucepan, combine the chicken broth and strained mushroom soaking liquid. Bring to a bare simmer over low heat and keep warm.
- 03Preheat oven to 400°F. Pat the filets dry with paper towels. Season all sides with 1 1/2 teaspoons kosher salt and 3/4 teaspoon black pepper.
- 04Mix together chopped rosemary, thyme, and parsley on a plate. Roll the filets in the herb mixture, pressing to adhere evenly.
- 05Heat 2 tablespoons olive oil in a heavy, oven-safe skillet over medium-high heat. Sear the filets on all sides until deep brown, about 2 minutes per side.
- 06Transfer the skillet to the oven and roast steaks until an instant-read thermometer registers 125°F for medium rare, 6 to 8 minutes. Rest filets on a plate, tented with foil.
- 07Wipe out skillet and melt 2 tablespoons butter with remaining 1 tablespoon olive oil over medium heat. Add shallots and cook until translucent, about 2 minutes.
- 08Add garlic and cook 30 seconds, then stir in Arborio rice and toast, stirring constantly, until edges look translucent, 1 to 2 minutes.
- 09Pour in the white wine and simmer, scraping up any brown bits, until almost absorbed.
- 10Add chopped porcini mushrooms. Ladle in 1/2 cup hot broth mixture and stir, letting the rice absorb the liquid before adding more. Continue adding broth in 1/2 cup increments, stirring constantly, until rice is tender but still al dente and risotto is creamy, about 20 to 25 minutes.
- 11Stir in remaining 3 tablespoons butter, Parmesan, lemon zest, and remaining salt and pepper. Remove from heat and let the risotto sit, covered, for 2 minutes.
- 12Slice the rested filets into medallions. Divide risotto among four plates and top each with steak. Garnish with extra chopped herbs and a shower of Parmesan, if desired. Serve immediately.
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