Tuesday, February 16, 2010

The Way to a Man's Heart: Petite Filet with Gorgonzola and Porcini Mushroom Sauce

Today is “Fat Tuesday” and people in these parts are stuffing their faces with pączkis (pronounced "poonch-kees"). We, on the other hand, are still working on leftovers from our Valentine’s dinner. When I asked my husband if he would mind dining in, I added a steak into the equation and it sealed the deal!

I tried this steak for the first time a couple of years ago, when I made it for my husband and father. They both loved it. During the warmer months of the year my husband will just toss a steak on the grill with a little seasoning. The freezing temperatures and snow piled on top of our grill kept us inside, and this was the perfect indoor steak to make. The creamy mushroom and gorgonzola sauce make it extra special.

You can make the sauce ahead of time, and it makes a good amount. The recipe below has you only cooking one steak, but you can adjust the amount of filets for the amount of people you’re serving. The sauce should easily be enough for 4 servings. If you have leftover sauce (which I did), you can use it for another meal. I put some on a baked chicken breast for my husband to eat the next night. I also think it would be good on a baked potato.

You will want to sear your steak on a very hot pan. I used my Le Creuset 5-Quart Braiser and it browned perfectly. My husband said that the steak had a nice crust on the outside, but was perfectly medium-rare on the inside. Bring you steak up to room temperature before searing it (you do not want it to go directly from the fridge to the frying pan!). You can do this by letting the meat sit on the counter while you make your cheese sauce. On Sunday I served this with some fingerling potatoes, roasted in olive oil, sea salt, and Herbes de Provence.

Petite Filet with Gorgonzola and Porcini Mushroom Sauce
(As seen on Everyday Italian)
Serves: 1 serving
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 cup dried porcini mushrooms, soaked and strained
1 shallot, sliced (about 2 tablespoons)
1 teaspoon chopped fresh thyme leaves
¼ cup dry white wine
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola cheese
½ cup mayonnaise
1 teaspoon Dijon mustard

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.

For the beef:
Preheat the oven to 350°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°F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.

Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

1 comment:

  1. Um, sigh. I don't think there are even words to describe.