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8 oz. Beef Filet Mignon dash sea salt and freshly ground black pepper 3 Tbsp. Henry's Extra Virgin Olive Oil 4 Tbsp. Gorgonzola Cheese 3/4 c. red wine 3/4 c. sherry vinegar 3/4 c. Henry's Unsalted Butter 1/2 c. organic heavy cream Cover your work surface with plastic wrap.Turn the filet on its side, laying the round edge on the cutting surface. Using a very sharp knife, slice the filet into 4 equal thin round slices. Using the palm of your hand gently tap the filet pressing it thin. Season both sides of the filet with salt and pepper. Heat olive oil in a heavy pan over high heat. Place the filets in the pan; cook for 1-2 minutes or until the outside edges turn nutty brown. Turn over. Cook for 1 minute; remove and place onto another dish. Reduce heat to low and add red wine to pan. Using a whisk, lightly scrape the bottom of the pan to loosen any carmelized beef stuck on bottom. Add the sherry vinegar and allow the liquid to reduce by 2/3 its volume. Add heavy cream, cook for 1 minute. Remove from the heat, slowly add the butter and rapidly whisk. Place the filet slices back into the saucepan and let sit for a few minutes to absorb some sauce. Place each fillet onto a warmed plate and top each slice with gorgonzola cheese. Top with additional sauce. |
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