Ingredients
- 4 fillets of beef, about 1/4 pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 package enoki mushrooms, about 3 1/2 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 Information
Nutritional analysis per serving (4 servings)
397 calories; 30 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 24 grams protein; 122 milligrams cholesterol; 220 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle the fillets on both sides with salt and pepper.
- 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.
- 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.
- Transfer the meat to a warm platter and pour off the fat from the skillet.
- 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.
- Add the cheese and cook, stirring briskly, until the cheese is melted and the sauce is reduced to about 1/3 cup.
- 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.
- Spoon the sauce over the meat and garnish each serving with an equal portion of the mushrooms.
25 minutes
Dining and Cooking