Filet Mignon, Luxurious

By arthurlemay

The seared and baked filet are delicious with the Gorgonzola and mushroom sauce. Even better when you serve with potato casserole.

Ingredients

• FOR THE FILET
• 4 (4-6 ounce) petite filets of beef
• Pinch of salt
• Pinch of freshly ground black pepper
• 3 tablespoons olive oil
• GORGONZOLA AND MUSHROOM SAUCE
• 4 tablespoons olive oil
• 1 pound, about 4 cups, mushrooms, sliced
• 2 medium shallots, sliced
• 2 teaspoons chopped fresh thyme leaves
• 3/4 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 ounces, about 1/2 cup, Gorgonzola cheese
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard

Preparation

Step 1

Preheat oven to 350 degrees.

Sprinkle both sides of the beef with salt and pepper to taste.

Heat the olive oil in an oven safe large pan. When the oil is hot, carefully place the filets in the pan. Cook until browned on both sides.about 4 minutes per side. Transfer the steak to the oven
And bake until a meat thermometer reads130 degrees F, about 5-6 minutes. Remove the beef from the oven and let rest for 5 minutes.

Serve with potato casserole (see recipe).


FOR THE SAUCE

Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until brown and tender, about 5 minutes. Add the thyme, white wine,salt and pepper and cook until the liquid has evaporated.

Place the Gorgonzola, mayonnaise and mustard in a food processor. Blend well.

Add the Gorgonzola mixture to the skillet with the mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.

Slice the beef and top with a dollop of the mushroom and cheese mixture.