It was an epicurious recipe. S and P, then cover with the porcini powder and pat down to crust. Use the herb butter to cook in pan and for garnish. Butter called for raw garlic, which i will NOT do next time, either use roasted or cooked in some oil and drained. I also subbed thyme for tarragon because I don't like it. Can't copy and paste link on my tablet but it's easy enough to google.Oh wow Med, I have two bacon wrapped filet mignon in the freezer I was just now thinking about. How do you porcini crust them? I have lots of dried porcini.
Whoops, I didn't see that there was an earlier 'what's for dinner' thread started. Sorry.
No problem Cheryl, actually I thought the other one was just about football.
Nothing better than more food talk.
When I start a dinner thread, I always go to the "Today's Menu" forum, then double-check after creating my post to make sure no one else (Cheryl) was starting a dinner thread too! Cheryl and I have tag-teamed a few dinner threads in our time.
Maybe a Mod could merge this thread with the other "Army-Navy" dinner thread?