Petite Filet with Gorgonzola and Porcini Mushroom Sauce
From Giada De Laurentiis
Filet:
2 (4 to 6-ounce) petite filet of beef
Pinch salt
Pinch freshly ground black pepper
6 tablespoons olive oil
Gorgonzola and Porcini Mushroom Sauce:
6 tablespoons olive oil
1/2-pound (about 2 cup) dried porcini mushrooms, soaked and strained
2 shallot, sliced (about 4 tablespoons)
2 teaspoon chopped fresh thyme leaves
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces (about 6 tablespoons) Gorgonzola
1 cup mayonnaise
2 teaspoon Dijon mustard
- 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.
Serves 2.
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