PORCINI RUBBED FILET MIGNON
Fleming's Prime Steakhouse Recipe
3 (8 oz) filet mignon, center cut
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon porcini mushroom dust
15 pieces asparagus, medium size
2 1/2 ounces Gorgonzola Cream Sauce (recipe follows)
1/2 teaspoon chopped parsley
Gorgonzola Cream Sauce:
1 cup heavy cream
1/4 teaspoon kosher salt
1 pinch white pepper
1 teaspoon cornstarch
1 teaspoon water
3 ounces gorgonzola cheese
2 teaspoons lightly salted butter
Steak: Season both sides of each filet with 1 1/2 teaspoons of salt and 1 1/2 black pepper. Place on grill and cook to desired temperature. Grind the porcini mushrooms in a spice grinder and reserve. Cut the top part of the asparagus 4 inches long, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Grill asparagus until tender, turning often, for 5 to 6 minutes. Cut the filets into 3/4 inch wide slices then arrange 3 ounces in the center of a small, warm plate. Place 3 asparagus spears next to the filet. Ladle 1/2 ounce of the gorgonzola sauce over part of the meat then lightly sprinkle the porcini dust all over the plate. Garnish the plate with chopped parsley.
Gorgonzola Cream Sauce: Bring heavy cream, Kosher salt, and white pepper to a low boil in a sauce pot. Combine the cornstarch and water then whip into the cream, cooking until thick (2 to 3 minutes). Pull the pan off the heat then whip in the Gorgonzola cheese, mixing until the cheese is melted.
- Rare: 3 minutes on each side
- Medium Rare: 5-6 minutes on each side
- Medium: 7-8 minutes on each side
- Medium Well: 9 minutes on each side
Cooking times are approximate and subject to varying temperatures.