Porcini Mushroom and Rosemary-Dusted Filet with Cabernet Honey Butter

By Daniel Pfiefer | Honorary Grill Master 2012 Great Steak Challenge Finalist

Serves 2



  • (2) 10-oz beef tenderloin filets
  • Porcini rub
    • 1 cup dried porcini mushrooms
    • 3 sprigs fresh rosemary
    • 1 tsp salt
    • 1 tsp black pepper
  • Cabernet butter
    • ¼ cup unsalted butter (room temperature)
    • 1 tbsp Beringer Founders’ Estate Cabernet Sauvignon
    • ½ tsp salt
    • 1-½ tsp honey


  • Preheat grill to medium-high heat, approximately 375° F.
  • Combine mushrooms, rosemary (leaves only), salt and pepper in a small food processor. Pulse 1-2 minutes until the mixture resembles a fine powder.
  • Pour powder through a sieve onto a plate and set aside.
  • Use the food processor to mix together butter, honey, salt and wine.
  • Pour mixture onto a piece of plastic wrap, roll up tightly into a cigar shape about 1½ inches thick, and twist the ends to close. Place butter in refrigerator.
  • Salt and pepper the filets, and roll them in the porcini rub until the steaks have a thick coating on all sides.
  • Oil grill generously with olive oil. Place steaks on the grill. Grill on medium high for 5-6 minutes on each side, flipping once.
  • Pull steaks from the grill and set aside for 5 minutes.
  • To plate, slice filet into ¾-inch slices. Top with a medallion of Cabernet butter.

Pair with




Pair with Beringer Founders’ Estate Cabernet Sauvignon, which was sourced from some of California’s most renowned and emerging appellations. More than half of the wine comes from coastal vineyards, including ones in Paso Robles and Monterey. Vineyards in Lodi, San Joaquin and Sacramento counties comprise the balance of the blend, which has a distinct varietal profile full of dark, rich, red fruit characteristics, enriched by toasted oak and spice from aging on French oak.