Petite Filets With Mushrooms And Blue Cheese

Petite Filets With Mushrooms And Blue Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups sliced stemmed fresh shiitake mushrooms

  • 2

    cups sliced portabello mushrooms

  • 2

    cups sliced white mushrooms

  • 3

    shallots - (to 4) minced

  • 1

    cup white wine

  • Salt to taste

  • Freshly-ground black pepper to taste

  • ¼

    cup olive oil

  • 6

    petite filet mignons - (½ lb ea)

  • 1

    cup crumbled blue cheese

  • ¼

    cup crumbled blue cheese for optional garnish

Directions

Melt the butter in a large skillet over medium-high heat. Add the shiitake, portabello and white mushrooms and cook until browned, about 5 minutes, stirring constantly. Add the shallots and cook 3 more minutes. Add the wine and cook until reduced to a loose syrup, about 5 minutes. Cover tightly and refrigerate, if making ahead. When almost ready to serve, sprinkle each filet with salt and pepper. Heat the olive oil in a skillet over medium-high heat for 3 minutes. Add the filets and cook until lightly browned, about 5 minutes per side. Transfer the filets to a warm platter. Add the mushrooms and wine to the skillet and cook over medium heat, scraping the bottom with a spatula or spoon to release any brown bits that are stuck. Add the 1 cup of blue cheese and cook without stirring until it melts into the wine, about 3 minutes. The sauce should be a creamy color and thicken a bit with the addition of the cheese. Season to taste with salt and pepper. Spoon the sauce over the filets and add extra blue cheese, if desired. This recipe yields 6 servings. Each serving: 755 calories; 721 mg sodium; 171 mg cholesterol; 59 grams fat; 26 grams saturated fat; 4 grams carbohydrates; 48 grams protein; 0.85 gram fiber.


Nutrition

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