Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Sliced stemmed fresh shiitake mushrooms

  2. 2 cups 474ml Sliced portabello mushrooms

  3. 2 cups 474ml Sliced white mushrooms

  4. 3 Shallots - (to 4) - minced

  5. 1 cup 237ml White wine

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 1/4 cup 59ml Olive oil

  9. 6 Petite filet mignons - (1/2 lb ea)

  10. 1 cup 146g / 5.1oz Crumbled blue cheese

  11. 1/4 cup 36g / 1 1/3oz Crumbled blue cheese - for optional garnish

Instructions Jump to Ingredients ↑

  1. Melt the butter in a large skillet over medium-high heat. Add the shiitake, portabello and white mushrooms and cook until browned, about 5 minutes, stirring constantly. Add the shallots and cook 3 more minutes. Add the wine and cook until reduced to a loose syrup, about 5 minutes. Cover tightly and refrigerate, if making ahead.

  2. When almost ready to serve, sprinkle each filet with salt and pepper. Heat the olive oil in a skillet over medium-high heat for 3 minutes. Add the filets and cook until lightly browned, about 5 minutes per side. Transfer the filets to a warm platter.

  3. Add the mushrooms and wine to the skillet and cook over medium heat, scraping the bottom with a spatula or spoon to release any brown bits that are stuck. Add the 1 cup of blue cheese and cook without stirring until it melts into the wine, about 3 minutes. The sauce should be a creamy color and thicken a bit with the addition of the cheese. Season to taste with salt and pepper. Spoon the sauce over the filets and add extra blue cheese, if desired.

  4. This recipe yields 6 servings.

  5. Each serving: 755 calories ; 721 mg sodium; 171 mg cholesterol; 59 grams fat; 26 grams saturated fat; 4 grams carbohydrates; 48 grams protein; 0.85 gram fiber.


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