Petite Filet with Gorgonzola and Porcini Mushroom Sauce
Elevate your steak night with this luxurious Petite Filet with Gorgonzola and Porcini Mushroom Sauce. Perfectly seared petite filet mignon steaks are paired with a rich, velvety sauce made from rehydrated porcini mushrooms, creamy Gorgonzola cheese, and a splash of heavy cream. The earthy mushrooms and bold, tangy flavors of Gorgonzola meld beautifully with the savory beef, creating a restaurant-quality dish right in your kitchen. Featuring simple yet elegant ingredients like fresh thyme and a touch of garlic, this recipe is ready in under an hour, making it a stunning choice for special occasions or an indulgent weeknight meal. Serve with roasted vegetables or creamy mashed potatoes for a truly unforgettable dining experience. Keywords: petite filet mignon recipe, steak with Gorgonzola sauce, porcini mushroom sauce, elegant dinner recipe, special occasion steak.
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Recipe Information
Ingredients
- 4 steaks (5-6 ounces each) Petite filet mignon
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 ounce Dried porcini mushrooms
- 1 cup Boiling water
- 1 cup Beef stock
- 1 cup Heavy cream
- 3 ounces Gorgonzola cheese, crumbled
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
1. Start by rehydrating the porcini mushrooms: Place the mushrooms in a small bowl and pour the boiling water over them. Let them soak for 15 minutes, then strain and reserve the soaking liquid. Finely chop the rehydrated mushrooms and set aside.
2. Season the petite filets generously with salt and freshly ground black pepper on both sides. Let them rest at room temperature for 10 minutes.
3. Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer. Sear the filets for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness. Remove the filets from the skillet, tent them with foil, and set aside to rest.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the shallots and cook until softened, about 2-3 minutes.
5. Add the garlic and chopped porcini mushrooms to the skillet. Cook for an additional 1-2 minutes until fragrant.
6. Pour in the reserved porcini soaking liquid, being careful to leave any grit behind. Add the beef stock and thyme. Bring the mixture to a simmer and let it reduce by half, about 5-7 minutes.
7. Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer gently for 2-3 minutes, then fold in the Gorgonzola cheese until it melts and the sauce becomes creamy.
8. Adjust the seasoning with salt and pepper to taste.
9. Plate each filet and generously spoon the porcini Gorgonzola sauce over the top. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.3 g | ||
| Protein | 204.9 g | 410% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 575 mg | 44% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3083 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
