This is a simple meat and potato dish that got transformed into a 5 star dish with several spices found in my pantry. I got Wild Porcini Salt from Girlichef as a prize for a BSI she hosted. I decided to salt my grass-fed fillet mignon steaks and when seared the wild poricini salt formed a really nice crust as well as gave the steaks a hint of porcini mushroom flavor.
I also had horseradish powder that I got from A World of Spice. Using this flavorful spice, I made a horseradish butter to put on top of my steaks. I added saffron to my mashed potatoes to get a wonderful flavor and a gorgeous base color. Finally, I used a few pink peppercorns to add a pretty little garnish on top.
Ingredients:
2 grass-fed fillet mignon steaks
About 2-3 teaspoons wild porcini salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons butter, softened
1 tablespoons horseradish powder
Pinch of wild porcini salt
1/3 cup cream
1/2 teaspoon saffron
1 teaspoon butter
2 1/2 cups cooked potatoes
Pink peppercorns
Directions:
Season steaks with wild poricini salt generously on both sides. Sprinkle with pepper. Wrap in plastic and let it marinade for about 10-15 minutes.
Combine butter with horseradish powder and porcini salt until the spices are completely blended in. Refrigerate until ready to use.
Heat cream and saffron in a small saucepan, bring to boil, and simmer for just a few minutes. Swirl in butter and pour over hot cooked potatoes and mash.
Heat oil in a skillet and sear the steaks for about 5-6 minutes on each side for medium rare. Serve over saffron mashed potatoes, top with horseradish butter and garnish with a few pink peppercorns.
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I would like to thank you Lisa at Parley, Sage, Desserts, and Line Drives for the Lemonade Award.
