Best 2 Petite Filet With Gorgonzola And Porcini Mushroom Sauce Recipes

Indulge in a culinary masterpiece that combines the richness of gorgonzola cheese and the earthy notes of porcini mushrooms, perfectly complementing the tender petite filet. This dish is a symphony of flavors, textures, and aromas that will tantalize your taste buds. The gorgonzola sauce adds a creamy and tangy element, while the porcini mushrooms bring a savory and umami depth. The petite filet, cooked to your desired doneness, provides a succulent and juicy center. This article features two variations of the recipe: one using a traditional stovetop method and another showcasing a modern sous vide technique. Both methods result in an exquisite dish that is sure to impress your dinner guests or elevate your special occasion meal.

Check out the recipes below so you can choose the best recipe for yourself!

PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE

Petite Filet With Gorgonzola and Porcini Mushroom Sauce image

My husband and I love blue cheese on our steaks. This is a little bit more sophisticated version. A good dish to serve company for dinner. I like to serve it with a loaded baked potato and a simple, green salad. From Giada De Laurentis, TFN. Just a little warning, this sauce is very rich and a little goes a long way.

Provided by DinnerDiva in OK

Categories Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

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

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

Ingredients

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.

Tips:

For the perfect medium-rare steak, cook the filet mignon for 4-5 minutes per side in a hot skillet.
To make a flavorful and creamy sauce, use a combination of gorgonzola cheese, porcini mushrooms, and heavy cream.
Serve the filet mignon with roasted vegetables or mashed potatoes for a complete meal.
To save time, you can use store-bought gorgonzola cheese and porcini mushrooms.
If you don't have a meat thermometer, you can check the doneness of the steak by pressing on it with your finger. It should feel slightly firm to the touch.

Conclusion:

This petite filet with gorgonzola and porcini mushroom sauce is a delicious and elegant dish that is perfect for a special occasion. The steak is cooked to perfection and the sauce is rich and flavorful. Serve this dish with roasted vegetables or mashed potatoes for a complete meal that will impress your guests.

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