Petite Filet With Gorgonzola and Porcini Mushroom Sauce

READY IN: 35mins
Recipe by DinnerDiva in OK

My husband and I love blue cheese on our steaks. This is a little bit more sophisticated version. A good dish to serve company for dinner. I like to serve it with a loaded baked potato and a simple, green salad. From Giada De Laurentis, TFN. Just a little warning, this sauce is very rich and a little goes a long way.

Top Review by julie r.

OMG, this was really very good! i did half the mayo with plain yogurt just to cut alittle calories. my girls really loved it! i have to say it is VERY rich and alittle does go a long way! really easy to make! can't wait for the husband to come home next month so i can make this for him!! thanks for sharing!!! i'm using the leftover steak and sauce and putting it over noodles tonight for dinner! i can't wait to try it!!

Ingredients Nutrition

Directions

  1. For the beef:
  2. Preheat the oven to 350 degrees F.
  3. Sprinkle both sides of the beef with salt and pepper.
  4. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side.
  5. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes.
  6. Remove the beef from the oven and let rest for 5 minutes.
  7. Another option is to cook the filets on the grill.
  8. For the sauce:
  9. Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes.
  10. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
  11. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth.
  12. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
  13. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

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