Petite Filet with Gorgonzola and Porcini Mushroom Sauce

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Cooking for One

Picture of Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe Photo: Petite Filet with Gorgonzola and Porcini Mushroom Sauce Recipe
Rated 5 stars out of 5
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Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
1 serving
Level:
Easy
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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.

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Newest Ratings and Reviews

Read all 147 reviews

  • on March 25, 2012

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    This is absolutely the best sauce ever!!! It will be my go to sauce for company. I put it on my baked potato as well.

    people found this review Helpful.
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  • on March 25, 2012

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    EXCELLENT!! By far one of the best steak sauces Ive ever made... NOTE: if the sauce Does separate on you don't get frustrated, simply add a small amount of heavy cream and whisk together quickly... it will become creamy again and set perfectly even as it cools!! I used NY Strip for this (Thats what I had It was phenomenal just extended the time by 4 minutes in the oven, came out perfect because we like our meat Medium Rare. Thank you Giada for an AMAZING Anniversary dinner! My husband and I LOVED it.

    people found this review Helpful.
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  • on March 01, 2012

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    I loved the Gorganzola mushroom sauce. In fact you really need to make a double batch to put on your potato, bread, salad or anything else you may be eating along with the meal. For those who did not like the sauce, you must be doing something wrong...do use a "better" brand of cheese, use a wine that you would drink and be careful not to let the sauce separate. (however with care you can get it back together Best sauce I have ever had!

    people found this review Helpful.
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