Petite Filet With Gorgonzola And Porcini Mushroom Sauce

Serves 1
Recipe By: Giada De Laurentiis

Filet:
1 petite filet of beef
pinch salt
pinch freshly ground black pepper
3 tablespoons olive oil
Gorgonzola and Porcini Mushroom Sauce:
3 tablespoons olive oil
4-pound (about 1 cup) dried porcini mushrooms -- soaked and strained
1 shallot -- sliced (about 2 tablespoons)
1 teaspoons chopped fresh thyme leaves
1/4 cup dry white wine
1/4 teaspoons salt
1/4 teaspoons freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola
1/2 cup mayonnaise
1 teaspoons 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.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 1 serving

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terrypogue.com

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