Petite Filet with Gorgonzola and Porcini Mushroom Sauce
- Level: Easy
- Yield: 1 serving
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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.