Porcini Dry Rub Filet Recipe

Preparation Instructions

1. 1

   Prepare the Dry Rub

   In a food processor, blend the dried porcini mushrooms into a fine powder. Mix with salt and black pepper to create the dry rub.

2. 2

   Season the Filets

   Rub the porcini mixture generously over both sides of the filet mignon. Let them sit at room temperature for 30 minutes.

3. 3

   Cook the Sweet Potatoes

   Peel and cube the Okinawa sweet potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.

4. 4

   Sauté the Asparagus

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for 5-7 minutes until tender-crisp. Season with salt and pepper.

5. 5

   Cook the Filets

   In the same skillet, heat the remaining olive oil over medium-high heat. Add the filets and sear for 3-4 minutes on each side for medium-rare. Remove from heat and let rest.

6. 6

   Prepare the Herb Butter

   In a small bowl, mix softened butter with chopped fresh herbs. Set aside.

7. 7

   Make the Red Wine Sauce

   In the skillet used for the filets, add red wine and simmer over medium heat until reduced by half. Season with salt and pepper.

8. 8

   Cook the Country Ham

   In a separate skillet, crisp up the country ham over medium heat until golden brown, about 3-4 minutes.

9. 9

   Plate the Dish

   On each plate, place the sweet potatoes, top with the filet, spoon over red wine sauce, add crispy ham, and garnish with sautéed asparagus and a dollop of herb butter.