Petite Filet With Gorgonzola and Porcini Mushroom Sauce
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.
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INGREDIENTS
NutritionFilet
- 4(4 -6 ounce) petite filet of beef
- 3tablespoons olive oil
Gorgonzola and Porcini Mushroom Sauce
- 3tablespoons olive oil
- 1⁄4
- 1
- 1teaspoon chopped fresh thyme leave
- 1⁄4cup dry white wine
- 1⁄4teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 3ounces gorgonzola
- 1⁄2cup mayonnaise
- 1teaspoon Dijon mustard
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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.
- Another option is to cook the filets on the grill.
- 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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