Petite Filet With Gorgonzola And Porcini Mushroom Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (4 -6 ounce) petite filet of beef
• salt
• fresh ground black pepper
• 3 tablespoons olive oil
• 3 tablespoons olive oil
• 1/4 lb dried porcini mushrooms, soaked and strained. fresh if you can find them
• 1 shallot, sliced (about 2 tablespoons)
• 1 teaspoon chopped fresh thyme leave
• 1/4 cup dry wine
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 ounces gorgonzola
• 1/2 cup mayonnaise
• 1 teaspoon dijon mustard

Recipe

• 1 for the beef:
• 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. 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.
• 5 transfer the steak to the oven and bake until a meat thermometer reads 130 degrees f. for medium-rare, about 5 to 6 minutes.
• 6 remove the beef from the oven and let rest for 5 minutes.
• 7 another option is to cook the filets on the grill.
• 8 for the sauce:
• 9 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.
• 10 add the thyme, wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
• 11 meanwhile, put the gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth.
• 12 transfer the gorgonzola mixture to the skillet with mushrooms and shallots. gently stir the cheese mixture into the mushroom mixture.
• 13 slice the beef and serve topped with a dollop of the cheese sauce. reserve leftover sauce for another use.