Beef Filets with Mushroom Sauce and Parmesan Popovers

Beef Filets with Mushroom Sauce and Parmesan Popovers Recipe
Photo: Jonny Valiant; Styling: Deborah Williams

Yield:

6 servings (serving size: 1 steak, 1 popover, and 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 405
Fat 19.9 g
Satfat 6.9 g
Monofat 9.1 g
Polyfat 1.2 g
Protein 29.7 g
Carbohydrate 24.8 g
Fiber 1.5 g
Cholesterol 146 mg
Iron 3.6 mg
Sodium 675 mg
Calcium 113 mg

Ingredients

Popovers:
1 cup fat-free milk
2 large eggs
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon kosher salt
Cooking spray
2 tablespoons grated fresh Parmigiano-Reggiano cheese
Sauce:
1/2 ounce dried porcini mushrooms
2 cups boiling water
1 1/2 teaspoons olive oil
1/3 cup thinly sliced shallots
4 ounces sliced fresh cremini mushroom caps (about 2 cups)
2 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup pinot noir
2 tablespoons all-purpose flour
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
Beef:
1 tablespoon olive oil
6 (4-ounce) beef tenderloin steaks
1 teaspoon kosher salt
1/2 teaspoon black pepper

Preparation

1. Preheat oven to 400°.

2. Combine milk and eggs in a bowl. Weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed and golden.

3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving mushrooms and soaking liquid. Heat a large saucepan over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots to pan; sauté 1 minute, stirring frequently. Add cremini mushrooms to pan; sauté for 2 minutes or until almost tender. Add garlic to pan; sauté 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; sauté 1 minute, stirring frequently. Add wine to pan; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook for 1 minute, stirring frequently. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs.

4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; sauté 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

Wine note: Beef Filets with Mushroom Sauce and Parmesan Popovers pairs well with 2007 Bodeaga Catena Zapata Malbec from Mendoza, Argentina ($20). It has a smooth tobacco aroma that opens into deep waves of vanilla and cassis—filled out by roasted plums and caramelized grapefruit. --Alexander Spacher

Julianna Grimes,

Cooking Light

November 2010
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