Porcini Rubbed Filet Mignon with Aged Balsamic

Note: I purchased a small 1 ounce bag of dried porcini mushrooms at Whole Foods and ground them into a powder using my food processor (saving the extra porcini powder for another use).

Season one side of each steak with 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt.

Preheat oven to 350°F. Heat a large cast iron skillet over medium-high to high heat. Add butter and allow to get nice and hot.

Carefully place steaks in the hot buttered skillet (seasoned side down) and sear until a nice crust forms (only takes about 1 minute). While they are cooking, season the other side with another 1/8 to 1/4 teaspoon porcini powder and 1/8 teaspoon porcini salt. Flip steaks and sear remaining side for about 1 minute.

Remove from skillet with a spatula (be careful not to mess with them too much so the juices aren’t released). Place them on a sheet pan and place an oven safe thermometer in the thickest part of the steak. Place pan into the preheated oven and cook until desired temperature (being sure to take them out about 4-5 degrees before the temperature desired to allow for 5 minutes resting time):

126°F for rare (remove from oven at 121°-122°)
131°F for medium rare (remove from oven at 126°-127°)
145°F for medium (remove from oven at 140°-141°)
154°F for medium well (remove from oven at 149°-150°)
Well done: seriously, do not do this.

After the steaks have rested for at least 5 minutes, place a puddle of aged balsamic on your place and top with filet. Serve hot and enjoy!

(Recipe inspired by The Capital Grill.)