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Mark Curtis' Filet Recipe

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Mark's Grilled Filet of Beef with Gorgonzola Mushroom Sauce


Mark's Grilled Filet of Beef with Gorgonzola Mushroom Sauce
 
(2) 8 oz. Filets of Beef, sliced 1 1/2 inches thick
1 tsp Olive Oil
Ground Sea Salt
Ground Fresh Black Peppercorns
 
Gorgonzola Mushroom Cream Sauce:

    * 1 tablespoon butter
    * 4 small portobello mushrooms, thinly sliced
    * 1 shallot, minced
    * 1 cup heavy cream
    * 1/4 pound Gorgonzola
    * Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots and mushrooms until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

Rub steak with a teaspoon of extra virgin olive oil. Salt and pepper generously and refrigerate 4 hours. Let meat stand on counter for 30 minutes at room temperature before grilling. Light charcoal grill and cook steak on each side for 5 minutes and then check temperature with a meat thermometer, for desired doneness. Rare 120 to 125; Medium Rare 130-135; Medium 140-145; Medium Well 150-155; Well Done 160.

Serves two!

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