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."
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Filet
- 4 (4 -6 ounce) petite filet of beef
- salt
- 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. Fresh if you can find them
- 1 shallot, sliced (about 2 tablespoons)
- 1 teaspoon chopped fresh thyme leave
- 1⁄4 cup dry white wine
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 3 ounces gorgonzola
- 1⁄2 cup 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.
- 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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Reviews
-
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!! -
This is an excellent recipe. I was watching her cook this on her show, which is what made me want to try it. On paper, for those of you who hate mayo and blue cheese on anything, give it a chance. My husband *hates* mayo and blue cheese in sauces. He ended up loving this dish. I think what balances those two flavors is the earthiness of the porcini mushrooms. I bought dried porcini mushrooms, covered them with boiling water, and let them sit for about 20 minutes or so while chopping and prepping the other ingredients. This is such an easy to follow, delicious, recipe. To cook it for my husband and myself I just added another steak and left the sauce as is--it is plenty.
RECIPE SUBMITTED BY
I am a newly wed and absolutely loving married life, especially cooking for my husband and our friends and families. Right now it's just the two of us and our lab, Hunter (who is spoiled completely rotten). I also enjoy gardening, we have a great little veggie garden. Space is limited so we can only plant our favorites; right now we have tomatoes, okra and herbs. I am a full time accounting student and will finally graduate this fall. My summer project is to learn how to play golf. My favorite vacation destination that I have visited so far is Maui, Hawaii (honeymoon). My favorite sport is college football...GO SOONERS!!
