Serves 6
27 min
Chanterelle and Tarragon Herb-Crusted Filet Mignon
Recipe GLPR50e720d308efb7
Six perfectly seared beef tenderloin steaks crowned with an earthy, aromatic crust of ground dried chanterelle mushrooms and tarragon. This elegant French-inspired dish showcases the delicate umami of wild mushrooms paired with the subtle licorice notes of tarragon, creating a refined herb-mushroom coating that complements the tender, buttery beef.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
24 ounces beef tenderloin, silverskin and fat trim removed
1 ounce dried chanterelle mushrooms, finely ground
1 tablespoon dried tarragon, ground
1 teaspoon kosher salt
Fresh ground black pepper to taste
Directions
Remove the beef tenderloin from refrigeration 20 minutes before cooking to bring to room temperature. Cut the 24-ounce piece into six equal steaks, each approximately 4 ounces.
In a small bowl, combine the ground dried chanterelle mushrooms, ground tarragon, and kosher salt. Mix thoroughly to create an even herb-mushroom blend. Season with fresh ground pepper to your preference.
Pat each beef steak dry with paper towels to remove surface moisture. This ensures even browning and proper crust formation.
Heat a cast iron or heavy-bottomed skillet over medium-high heat until very hot, approximately 2 minutes. The pan should be nearly smoking to create a proper sear.
Place the steaks directly into the hot skillet without any added fat. Sear for 2 to 3 minutes per side for medium-rare, until the internal temperature reaches 145°F. Do not move the steaks while searing to develop a golden brown crust.
Remove the steaks from heat and transfer to a clean work surface. Immediately press the chanterelle-tarragon herb mixture firmly onto the top and sides of each hot steak, working quickly so the warmth helps the coating adhere.
Allow the steaks to rest for 3 to 4 minutes before serving. This lets the residual heat set the herb crust while the meat's juices redistribute for optimal tenderness and flavor.
