Gorgonzola-Infused Petite Filet with Porcini Mushroom Ragu
Indulge in a refined and decadent dining experience with this Gorgonzola-Infused Petite Filet with Porcini Mushroom Ragu. This dish artfully blends the rich, tangy flavor of Gorgonzola cheese with the earthy depth of porcini mushrooms, creating a luxurious sauce that elevates perfectly cooked petite filets. My husband and I enjoy this sophisticated dish for special occasions, impressing guests with its gourmet flair. Serve it alongside a loaded baked potato and a crisp green salad to create a balanced and delicious meal. Just a note: the sauce is incredibly rich, so a little bit goes a long way, ensuring your guests savor every bite.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Petite filet of beef
4 (4-6 ounces each, trimmed)
Salt
to taste
Fresh ground black pepper
to taste
Olive oil
6 tablespoons (divided)
Dried porcini mushrooms
1/4 lb (soaked and strained (fresh if available))
Shallot
1 (sliced (about 2 tablespoons))
Chopped fresh thyme leaves
1 teaspoon
Dry white wine
1/4 cup
Salt
1/4 teaspoon
Fresh ground black pepper
1/4 teaspoon
Gorgonzola cheese
3 ounces
Mayonnaise
1/2 cup
Dijon mustard
1 teaspoon
Instructions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Season the petite filets generously on both sides with salt and fresh ground black pepper.
3
In an oven-safe medium skillet, heat 3 tablespoons of olive oil over high heat until shimmering. Carefully place the seasoned filets in the pan, searing them for about 3 to 4 minutes on each side, until they develop a nice brown crust.
4
Once both sides are browned, transfer the skillet to the preheated oven. Bake the filets until they reach an internal temperature of 130 degrees F for medium-rare, approximately 5 to 6 minutes.
5
After removing the filets from the oven, let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
6
For the sauce, while the filets are cooking, heat the remaining olive oil in another medium skillet over medium heat.
7
Add the soaked and strained porcini mushrooms along with the sliced shallots, sautéing them for about 5 minutes or until they are golden brown and tender.
8
Stir in the chopped fresh thyme, dry white wine, salt, and pepper. Continue cooking until the liquid has completely evaporated, around 5 more minutes.
9
In a food processor, combine the Gorgonzola cheese, mayonnaise, and Dijon mustard. Blend until the mixture is completely smooth.
10
Pour the Gorgonzola mixture into the sautéed mushroom and shallot mix, gently stirring until well combined.
11
Before serving, slice the rested beef filets and plate them. Top each serving with a dollop of the rich mushroom-Gorgonzola sauce, and reserve any leftover sauce for another culinary adventure.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gorgonzola-Infused Petite Filet with Porcini Mushroom Ragu?
It is a refined and decadent dish that combines petite beef filets with a rich sauce made from Gorgonzola cheese and earthy porcini mushrooms.
What cut of beef is used in this recipe?
The recipe calls for 4 petite filets of beef, typically 4-6 ounces each.
How many filets does this recipe yield?
This recipe is designed to prepare 4 petite filets.
What size should the beef filets be?
Each filet should be approximately 4 to 6 ounces and trimmed.
How do I season the beef?
Season the filets generously on both sides with salt and fresh ground black pepper.
What temperature should the oven be preheated to?
Preheat your oven to 350 degrees F (175 degrees C).
What is the best way to sear the filets?
Heat 3 tablespoons of olive oil in an oven-safe skillet over high heat until shimmering, then sear the meat for 3 to 4 minutes per side.
How long should the filets bake in the oven?
Bake them for approximately 5 to 6 minutes after searing.
What is the recommended internal temperature for medium-rare?
The filets should reach an internal temperature of 130 degrees F for medium-rare.
Why must the meat rest after cooking?
Resting allows the juices to redistribute throughout the meat, ensuring it remains tender and flavorful when sliced.
How long should the beef rest?
Let the filets rest on a cutting board for 5 minutes before serving.
Can I use fresh porcini mushrooms?
Yes, you can use fresh porcini mushrooms if they are available, otherwise use 1/4 lb of dried mushrooms.
How do I prepare dried porcini mushrooms?
Dried porcini mushrooms must be soaked and then strained before they are ready to be sautéed.
How long do I sauté the mushrooms and shallots?
Sauté them for about 5 minutes or until they are golden brown and tender.
What kind of wine is used for the ragu?
The recipe uses 1/4 cup of dry white wine.
When should the fresh thyme be added?
Add the chopped fresh thyme along with the wine, salt, and pepper after the mushrooms and shallots have browned.
How long should the wine mixture cook?
Cook the mixture until the liquid has completely evaporated, which takes about 5 minutes.
What ingredients are needed for the creamy Gorgonzola base?
You will need 3 ounces of Gorgonzola cheese, 1/2 cup of mayonnaise, and 1 teaspoon of Dijon mustard.
How do I prepare the Gorgonzola mixture?
Combine the cheese, mayonnaise, and mustard in a food processor and blend until completely smooth.
How is the final sauce assembled?
Pour the smooth Gorgonzola mixture into the skillet with the sautéed mushrooms and shallots and stir until well combined.
Is the sauce very rich?
Yes, the sauce is incredibly rich, so it is recommended to use just a little bit per serving.
How should the filets be plated?
Slice the rested beef filets and top each serving with a dollop of the mushroom-Gorgonzola ragu.
What side dishes pair well with this steak?
It is recommended to serve this dish with a loaded baked potato and a crisp green salad.
Can the leftover sauce be used for other dishes?
Yes, any leftover sauce can be reserved and used for other culinary adventures.
How much olive oil is required for the entire recipe?
A total of 6 tablespoons of olive oil is used, divided between searing the meat and sautéing the vegetables.
Is this recipe suitable for special occasions?
Absolutely, its sophisticated flavor profile and gourmet presentation make it perfect for impressing guests at special events.
What is the role of the shallot in the ragu?
One sliced shallot adds a subtle, sweet onion-like depth to the mushroom mixture.
What does the Dijon mustard add to the sauce?
The Dijon mustard provides a slight tang and complexity that balances the richness of the Gorgonzola and mayonnaise.
Do I need a food processor for this recipe?
Yes, a food processor is used to ensure the Gorgonzola, mayonnaise, and mustard are blended into a completely smooth mixture.
Can I substitute the petite filet with another cut?
While petite filet is recommended for its tenderness, you could use other tender steaks, though cooking times may need adjustment.