Mushroom Crusted Beef Tenderloin

1. 1

   Mix the butter, chives, tarragon, and garlic together in a bowl until well-blended.

2. 2

   Place the butter mixture on a large piece of plastic wrap.

3. 3

   Wrap the butter with the plastic and shape it into a log about 1-inch thick.

4. 4

   Place the log in the refrigerator to chill.

5. 5

   Season the beef tenderloin steaks with salt and black pepper.

6. 6

   Place the dried mushrooms in a spice grinder or food processor.

7. 7

   Process until the mushrooms are finely ground.

8. 8

   Spread some of the ground mushroom on a plate.

9. 9

   Press each steak into the mushroom powder until well coated, adding more mushroom to the plate as necessary.

10. 10

    Melt about 2 tablespoons herb butter in a large skillet over medium heat.

11. 11

    Arrange the steaks in the skillet and cook until they start to firm, and are reddish-pink and juicy in the center, about 6 minutes per side.

12. 12

    An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium.

13. 13

    Top each steak with 1 teaspoon herb butter before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.