Petite Filet With Gorgonzola And Porcini Mushroom Sauce
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Sprinkle both sides of the beef with salt and pepper
4
Heat the olive oil in an oven-safe medium skillet over high heat
5
When the oil is hot, carefully place the filet in the pan
6
Cook until browned on both sides, about 3 to 4 minutes a side
7
Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F
8
For medium-rare, about 5 to 6 minutes
9
Remove the beef from the oven and let rest for 5 minutes
10
Heat the olive oil in a medium skillet over medium heat
11
Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes
12
Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes
13
Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth
14
Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots
15
Gently stir the cheese mixture into the mushroom mixture
16
Slice the beef and serve topped with a dollop of the cheese sauce
17
Reserve leftover sauce for another use