PF,
Whats with the avatar :scared ? Are you missing Private Peetey that much? :mj07:
I will see if I can scan this one I have for your filets, its awsome if you like mushrooms, and/or blue cheese
Franky
Found it!
Petite Filet with Gorgonzola and Porcini Mushroom Sauce
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
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.
Penguin,
My wife makes this, probably the best sauce I have ever had period! :SIB And I like my steaks with nothing on them too!
GL
Franky
