Petite Filet With Gorgonzola and Porcini Mushroom Sauce
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
1
ingredients
-
Filet
- 1 (4 ounce) petite filet of beef
- 1 pinch salt
- 1 pinch fresh ground black pepper
- 3 tablespoons olive oil
-
Gorgonzola and Porcini Mushroom Sauce
- 3 tablespoons olive oil
- 1⁄4 lb dried porcini mushrooms, soaked and strained (about 1 cup)
- 1 shallot, sliced (about 2 tablespoons)
- 1 teaspoon fresh thyme leave, chopped
- 1⁄4 cup dry white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 ounces about 3 tablespoons gorgonzola
- 1⁄2 cup fat-free mayonnaise
- 1 teaspoon Dijon mustard
directions
- For the beef: Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. 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. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- For the sauce: 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. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
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RECIPE SUBMITTED BY
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