1 Each 4 to 8 Oz Petite Filet of Beef
3 Tablespoons Olive Oil
1/4 Pound Porcini Mushroom Dried, soaked & strained
1 Each Shallot sliced
1 Teaspoon Thyme Leaves, fresh, chopped
1/4 Cup White Wine
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
3 Ounces Gorgonzola Cheese
1/2 Cup Mayonnaise
1 Teaspoon Dijon Mustard
Instructions
Preheat the oven to 350 degrees. Sprinkle both sides of beef with salt and pepper. Heat the olive in an oven-safe 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 per side. Transfer the steak to the oven and bake until meat thermometer reads 130 degrees for medium-rara, about 6 minutres. Remove steak from oven and let rest
Heat olive oil in a medium skillet over medium heat. Add mushrooms and shallots and cook until tender, about 6 minutes. Add the thyme, white wine, salt and pepper, and cook until liquid has evaporated
Meanwhile, put the Gorgonzola, mayonnaise and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet wmushrooms and shallots. Stir gently.
Slice the beef and serve topped with a dollop of the cheese sauce.
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Yields: 0 Servings
The Food Network, 12/19/2006
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