s FILET MIGNON WITH GORGONZOLA SAUCE ****
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s FILET MIGNON WITH GORGONZOLA SAUCE ****
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Ingredients
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Instructions *** 12-18-2010 very good, i made this for some re heated lo filets, very rich but i was sort of guessing on quantities as i was making a small quantity *** Bon Appétit | February 2007 Cucina Rustica The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles. Yield: Makes 8 servings ingredients 3 tablespoons olive oil, divided 1/2 pound fresh shiitake mushrooms, stemmed, sliced 3 garlic cloves, minced 1 1/2 cups whipping cream 1 cup crumbled Gorgonzola cheese (about 4 ounces) 2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo) 8 (6-ounce) filet mignon steaks *Dried, smoked jalapeos canned in a spicy tomato sauce called adobo; sold at some supermarkets and at specialty foods stores and Latin markets. preparation Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature. Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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