Fillet of Beef With Gorgonzola Sauce
Published October 14, 1986
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
4 fillets of beef, about ¼ pound each
Salt to taste if desired
Freshly ground pepper to taste
1 package enoki mushrooms, about 3 ½ ounces
3 tablespoons butter
2 tablespoons corn, peanut or vegetable oil
1 tablespoon finely chopped shallots
¼ cup port wine
½ cup fresh or canned beef broth
2 tablespoons grated or crumbled Gorgonzola cheese
Nutritional analysis per serving (4 servings)
4 grams carbs; 125 milligrams cholesterol; 469 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 15 grams saturated fat; 38 grams fat; 1 gram fiber; 472 milligrams sodium; 25 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the fillets on both sides with salt and pepper.
- Step 2
Cut off the tough ends of the mushroom stems. Heat 1 tablespoon of the butter in a small saucepan and add the mushrooms. Cook briefly until heated through, 1 minute or less. Remove from heat.
- Step 3
Heat the oil in a heavy skillet large enough to hold the fillets in one layer. Add the fillets and cook 3 minutes on one side. Turn the pieces and cook 2 minutes on the other side.
- Step 4
Transfer the meat to a warm platter and pour off the fat from the skillet.
- Step 5
Add 1 tablespoon of butter and the shallots to the skillet. Cook, stirring, about 1 minute, add the wine and broth and stir to dissolve the brown particles that cling to the bottom and sides of the pan.
- Step 6
Add the cheese and cook, stirring briskly, until the cheese is melted and the sauce is reduced to about ⅓ cup.
- Step 7
Line a saucepan with a sieve and pour the sauce into the sieve. Press around with a rubber spatula to extract as much liquid as possible. Bring the sauce to the simmer and swirl in the remaining tablespoon of butter.
- Step 8
Spoon the sauce over the meat and garnish each serving with an equal portion of the mushrooms.
Private Notes
Comments
Excellent recipe. I used sirloin, cooked it first, took it out of the pan and did the mushrooms next, added them to the steak and then did the rest. Worked just fine. Steak was quite rare, but we like it that way.