Beef Filets with Mushroom Sauce and Parmesan Popovers

Photo: Jonny Valiant; Styling: Deborah Williams

Yield: 6 servings (serving size: 1 steak, 1 popover, and 1/3 cup sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 405
  • Fat: 19.9g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 9.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 29.7g
  • Carbohydrate: 24.8g
  • Fiber: 1.5g
  • Cholesterol: 146mg
  • Iron: 3.6mg
  • Sodium: 675mg
  • Calcium: 113mg

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. 1. Preheat oven to 400°.
  2. 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. 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. 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.
  5. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Filets with Mushroom Sauce and Parmesan Popovers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy