Name: Avanzare Italian Dinings FILETTO AI PORCINI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces Filet Mignon; 100 grams Gorgonzola cheese; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 30 grams Porcini mushrooms (dried); 200 grams Mixed fresh mushrooms (e.g., cremini, shiitake); 3 cloves Garlic; 150 ml White wine; 50 grams Butter; 200 grams Arborio rice; 800 ml Chicken or vegetable broth; 1 small Onion; 50 grams Parmesan cheese (grated); 1 tbs Olive oil; 1 to taste Salt; 1 to taste Black pepper

Beringer - Knights Valley

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pan seared center cut Filet Mignon crusted with gorgonzola cheese. Topped with porcini, mixed mushrooms, and a garlic white wine butter sauce. Served on a bed of parmesan cheese risotto.

Pat the filet mignon dry with paper towels. Season both sides generously with salt and black pepper.

Season the Filet

Press the gorgonzola cheese onto the top of each filet, ensuring an even layer.

Crust the Filet

In a skillet, heat olive oil over medium-high heat. Once hot, add the filets, cheese-side up. Sear for about 4-5 minutes until a golden crust forms.

Sear the Filet

Flip the filets carefully and cook for an additional 3-4 minutes for medium-rare doneness. Remove from heat and let rest.

Finish Cooking

Soak the dried porcini mushrooms in warm water for about 20 minutes. Once rehydrated, chop them finely.

Rehydrate Porcini

In the same skillet used for the filets, add a little more olive oil if needed, and add the chopped porcini and mixed fresh mushrooms. Sauté for about 5-7 minutes until softened.

Sauté Mushrooms

Mince the garlic and add it to the skillet. Sauté for an additional minute, then deglaze the pan with white wine. Scrape any brown bits from the bottom and let the wine reduce by half.

Add Garlic and Wine

Stir in the butter and mix until melted and combined. Season with salt and pepper to taste.

Finish Sauce

In a separate saucepan, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3-4 minutes.

Sauté Onion

Add the Arborio rice to the onion and toast for about 2 minutes, stirring frequently.

Add Rice

Gradually add warm broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.

Cook Risotto

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Remove from heat.

Finish Risotto

On each plate, create a bed of parmesan risotto, place the filet mignon on top, and generously ladle the mushroom sauce over the filet. Garnish as desired.

Serve

Filet Mignon

Gorgonzola cheese

Salt

Black pepper

Olive oil

Porcini mushrooms (dried)

Mixed fresh mushrooms (e.g., cremini, shiitake)

Garlic

White wine

Butter

Arborio rice

Chicken or vegetable broth

Onion

Parmesan cheese (grated)