Petite Filets With Mushrooms And Blue Cheese
- 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
- 1/4 cup olive oil
- 6 petite filet mignons - (1/2 lb ea)
- 1 cup crumbled blue cheese
- 1/4 cup crumbled blue cheese for optional garnish
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.