Ingredients
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
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.
Photo: Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe
















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By Alysalee78
on February 19, 2013
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One of my favorite recipes EVER!!! I've made it several times and most recently made it for my bf's birthday dinner. He loved it and our guests did too! Make sauce very last and it will not separate on you :
By Betty_B
Flushing, NY
on August 06, 2012
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I bought/tried porcinis for the first time to make this dish. I prefer the taste of Portobello or button mushrooms so I will try those mushrooms in the sauce next time. Plus they are cheaper and you do not have to rinse out a ton of grit! When warm, the oils (and there are A LOT in 1/2 c of mayo and 4 oz. of gorgonzola separated and did not look appealing. To rectify this, keep stirring or whisking the sauce and it will come back together as pictured.
By Sugarpiehoneybunch
Pennsylvania, USA
on July 22, 2012
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I only used this recipe to cook the meat. I did not make the sauce. The meat is so tender you can cut it with a fork. This is a foolproof method and now I make my pork chops this way. Easy and delicious. Thanks.
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