Fillet of Beef With Gorgonzola Sauce

Preparation

1. Step 1

   Sprinkle the fillets on both sides with salt and pepper.

2. 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.

3. 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.

4. Step 4

   Transfer the meat to a warm platter and pour off the fat from the skillet.

5. 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.

6. Step 6

   Add the cheese and cook, stirring briskly, until the cheese is melted and the sauce is reduced to about ⅓ cup.

7. 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.

8. Step 8

   Spoon the sauce over the meat and garnish each serving with an equal portion of the mushrooms.