Combine milk and eggs in a bowl. Weigh or lightly spoon 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.
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.
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 cassisfilled out by roasted plums and caramelized grapefruit. --Alexander Spacher
I'm only reviewing the beef, not the popovers. I wanted to try a new mushroom topping for our Christmas Eve filets and saw this recipe pop up on my FB feed. It was just ok. There was a lot of sauce and I used a quality pinot but I think the herbs over-powered it. As someone else mentioned, it needed more salt as well. Cooking Light makes a white wine marinated filet recipe that we liked much better so I think I'll stick with that one.
This recipe was fantastic! The mushroom sauce was hearty and delicious while the popovers came out perfectly.
BTW, another review stated that 1/2 ounce of porcini is equivalent to one tablespoon, and I would just like to clarify that this is not true. I found a bag of porcini at my market that measured half an ounce and came out to about 1/2 to 1 cup. Pounds/ounces measure weight and cups/tablespoons measure volume. Only rely on those estimates for liquid measurements (or if you know the density of the item being measured).
I really didn't think that the popover's would work well since I grew up eating traditional yorkshire pudding but I was very surprised that they were quite good. Not as eggy or buttery though. I invented my own mushroom sauce and everything tasted in the end.
This was very good. I couldn't find filet on sale so got a porterhouse and I ate the filet and hubby at the strip. The sauce was really good, and the meat gets a nice crispy crust. The popovers were bland, though, which is why I gave this recipe only 3 stars. I served this with a broccoli/cauliflower medley.
I made the beef, sauce and popovers this evening. RAVE reviews from my husband and not too labor intensive. I even managed to prep everything while my kiddo was sleeping. In fact, the popovers, which I feared would flop, turned out to be quick, easy and QUITE delicious. They will be part of our holiday meals moving forward. Love an easy bread as a side with flavor. The mushroom sauce was easy however I had to resort to a measurement help website for assistance with ounces. .5 oz of porcini mushrooms is roughly about 1 Tbsp. Since 1 mushroom can literally overpower a Tbsp measure, I used more but didn't need to as the cremini made for enough mushrooms. The porcini definitely helped with the broth. In my opinion (and I'll preface this comment with the fact that I like salty food), I would recommend adding a bit more salt to the sauce but you can always add later. Otherwise, EVERYTHING was fantastic. I added cauliflower and mustard green soup as a side and it was a great combo of flavors. Enjoy!
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