Petite Filet With Gorgonzola and Porcini Mushroom Sauce

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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