Filet Mignon with Wild Mushrooms and Creamy Gorgonzola Sauce

Filet Mignon with Wild Mushrooms + Creamy Gorgonzola Sauce
Yields 2
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Beef Tenderloin
  1. 2 beef tenderloin steaks
  2. coarse sea salt or kosher salt
  3. black pepper
  4. 1 tablespoon olive oil
  5. 3 tablespoons porcini butter (see recipe below)
  6. 2 cloves garlic (smashed)
  7. 2-3 sprigs of fresh thyme
  8. 8 ounces wild mushrooms, sliced
  9. creamy gorgonzola sauce (see recipe below)
Porcini Butter
  1. ½ ounce dried porcini mushrooms
  2. 1 stick salted butter, at room temperature
  3. 1 garlic clove, minced
  4. ½ teaspoon olive oil
  5. 1 teaspoon kosher salt
  6. ½ teaspoon black pepper
Creamy Gorgonzola Cheese Sauce
  1. 1/3 cup gorgonzola cheese (crumbled)
  2. 2/3 cup heavy whipping cream
  3. 2 tablespoons chives, finely chopped
  1. Preheat oven to 475 degrees F.
  2. Season steaks generously with salt and pepper.
  3. Heat oil and 2 tablespoons of porcini butter in pan (I like using my cast iron skillet).
  4. Add the steaks and sear at high heat, about 2-3 minutes per side.
  5. Add 2 cloves garlic and 2 sprigs thyme and transfer to oven and continue cooking 8 minutes for medium rare.
  6. Take steaks out of the oven and transfer to wood board to allow meat to rest. Cover with foil 8-10 minutes.
  7. Using same pan, melt remaining porcini butter and sauté mushrooms with remaining garlic and thyme, and black pepper for approximately 5-6 minutes. Season with salt at the end.
  8. Serve with creamy cheesy sauce over the steaks and mushrooms on the side. Enjoy!
Porcini Butter
  1. Cover dried mushrooms with boiling water. Set aside 5-10 minutes or until mushrooms have reconstituted and are soft.
  2. Drain mushrooms (save mushroom water for soups, sauces, pasta water…) and dry with paper towel. Give them a rough chop and place in food processor or mixer with softened butter and remaining ingredients. Blend until well mixed and butter is smooth.
Creamy Gorgonzola Cheese Sauce
  1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat. Remove pan from heat; add cheese and chives. Whisk rapidly until the cheese melts. Let set until sauce thickens.
  1. Enjoy!
The Mad Table