Best Petite Filet With Gorgonzola And Porcini Mushroom Sauce Recipes

Petite Filet With Gorgonzola and Porcini Mushroom Sauce image

Provided by DinnerDiva in OK

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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 white wine
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 ounces gorgonzola
1/2 cup mayonnaise
1 teaspoon Dijon mustard

Steps:

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.
Another option is to cook the filets on the grill.
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.

Nutrition Facts : Calories 801.2, Fat 63.6, SaturatedFat 19, Cholesterol 103.6, Sodium 741.2, Carbohydrate 30.4, Fiber 3.4, Sugar 8.5, Protein 28.2

Gorgonzola and Porcini Mushroom Risotto image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.