Filet mignon gets a Southwestern twist from Cucina Rustica restaurant in Sedona, Arizona, with smoky chipotle chiles amping up the creamy Gorgonzola and shiitake mushroom sauce. Any leftover steak and sauce makes a delicious sandwich on crusty bread with peppery arugula.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Heat 2 tablespoons olive oil in a heavy large skillet over medium heat. Add the shiitake mushrooms and sauté until soft, about 4 minutes. Add the garlic and stir 1 minute. Add the cream and bring to a boil. Reduce the heat to medium and simmer the sauce until thickened, about 4 minutes. Stir in the cheese and chipotles. Season the sauce to taste with salt and pepper.
Step 2
Sprinkle the steaks with salt and freshly ground black pepper. Heat the remaining 1 tablespoon olive oil in another heavy large skillet. Cook the steaks in the skillet until browned on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
Step 3
Rewarm the sauce. Transfer a steak to each of 8 plates.Pour the sauce over the steaks and serve.
DO AHEAD
Step 4
The SAUCE can be made 2 hours ahead. Let stand at room temperature.
