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For the cabernet butter: Mix together the butter, wine, honey and salt using a small food processer. Dump the mixture onto a piece of plastic wrap and roll up tightly into a cigar shape about 1 1/2 inches thick and twist the ends to close. Chill in the refrigerator.
For the porcini rub: Combine the dried mushrooms, salt, pepper and rosemary leaves in a small food processer or coffee grinder. Pulse into a fine powder, 1 to 2 minutes. Pour the powder through a sieve onto a plate to extract any large pieces and set aside.
For the steaks: Sprinkle the steaks with salt and pepper, and then roll them in the porcini rub to coat on all sides. Oil the grill generously, and then grill the steaks for 5 to 6 minutes per side, flipping once. Pull the steaks from the grill and set aside to rest for 5 minutes.
For the polenta: Combine the milk, salt and pepper in a small grill-proof saucepan and place on the grill. Heat just until it starts to boil, and then remove from the heat. Quickly stir in the Parmesan, polenta and olive oil until the cheese melts and the polenta thickens, 1 to 2 minutes.
Spoon a heaping portion of polenta onto each plate. Slice the filets into 3/4-inch-thick slices and place on top of the polenta. Cut medallions of cabernet butter and place on the hot steaks.
Wine Pairing Selection: Beringer Founders' Estate Cabernet Sauvignon