This recipe comes from one of my favorite restaurants, Wineworks, which is just down the street from me. They changed up their menu and unfortunately got rid of this particular item, but I caught the head chef as he was leaving one night and begged for the recipe. It was much more simple than I thought so I decided to try it out myself. This was the second time I made it and it turned out delicious! Make sure your guests like blue cheese as it is a very prominent flavor in the dish, but the cream that is added to the reduction sauce really helps to balance out the flavors. Also I really recommend splurging and buying the filets for this dish, because this sauce really deserves a nice cut of meat.
Ingredients:
2 filet mignons
Salt and pepper to taste
Garlic powder to taste
2 Tbsp butter
3 large cloves of garlic sliced
3 cups assorted mushrooms (I use Crimini, Shitake, and Oyster)
1 cup white wine
2 Tbsp creamy blue cheese
3 Tbsp heavy whipping cream
Directions:
Prepare the grill or barbecue (high heat). Season the steaks with salt, pepper, and garlic powder to taste. Grill to desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board, tent with foil and let rest for 5-10 minutes.
Meanwhile, in a medium saucepan heat the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the mushrooms and sauté until they are golden brown, about 10 minutes.
While sautéing the mushrooms, heat the white wine in a saucepan over medium high heat and reduce by half, about 8 minutes. Whisk in the blue cheese until it has all melted. Add the whipping cream, constantly stirring. Drizzle the sauce over the steaks and mushrooms and serve immediately.
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