MUST BE 21 OR OVER TO ENTER THIS SITE
By clicking "ENTER" you verify that you are 21 years of age or older.
2 tbsp. butter
2 tbsp. olive oil
1 onion, chopped
2 large cloves garlic, minced
1/2 lb. mushrooms, sliced
1/2 lb. shiitake mushrooms, destemmed and sliced
1 cup Cabernet Sauvignon
2 cups beef stock
2 tbsp. fresh rosemary, chopped
2 tsp. fresh thyme, chopped
8 oz. Gorgonzola cheese, crumbled
salt and pepper
2 lbs. beef filet, trimmed and sliced into six steaks
1 lb. hot, cooked spinach Fettucine
Heat the butter and the olive oil over medium-high heat in a large pot then add the onion and sauté until translucent. Add the garlic and the mushrooms to the pot, sprinkle with a pinch of salt and sauté until mushroom juices have reduced completely. Add the wine and reduce by half. Now add the stock and again reduce by half. Add the herbs to the sauce and correct for salt and pepper. Turn flame off and cook the steaks.
Sprinkle the steaks with salt and pepper. Heat a large non-stick sauté pan over high heat and quickly sear the steaks on one side until nicely browned. Turn the steaks over and place the pan in a preheated 400 degree F oven. Cook the steaks another 5 to 6 minutes, or longer, until desired doneness is reached. Remove from oven, cover with foil and let rest five minutes. Heat the sauce and add the Gorgonzola to it, stirring gently. Place a mound of hot Fettucine onto each of six serving plates. Quickly slice the steaks and place them on top of the pasta. Pour a large spoonful of hot sauce over each steak and serve immediately. Serves 6.