Porcini Mushroom and Rosemary-Dusted Filet
with Cabernet Honey Butter
2 10-oz beef tenderloin filets
1 cup dried porcini mushrooms
3 sprigs fresh rosemary
1 tsp salt
1 tsp black pepper
Cabernet butter: ¼ cup unsalted butter (room temperature) and 1 tbsp Beringer Founders’ Estate Cabernet Sauvignon
1/2 tsp salt
1-1/2 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.