Petite Filet with Gorgonzola and Porcini Mushroom Sauce

Total Time:
35 min
15 min
20 min

1 serving

  • Filet:
  • 1 (4 to 6-ounce) petite filet of beef
  • Pinch salt
  • Pinch freshly ground black pepper
  • 3 tablespoons olive oil
  • Gorgonzola and Porcini Mushroom Sauce:
  • 3 tablespoons olive oil
  • 1/4 -pound (about 1 cup) dried porcini mushrooms, soaked and strained
  • 1 shallot, sliced (about 2 tablespoons)
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 ounces (about 3 tablespoons) Gorgonzola
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
Watch how to make this recipe. 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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