Since Valentine’s fell on a weekday this year we decided to eat at home. That doesn’t mean, a boring meal though! We went all out and tried to recreate El Gaucho at home.
Our meal consisted of grilled Caesars, cheesy garlic bread and filet mignon with Gorgonzola sauce. For dessert we had a flour-less chocolate cake with vanilla ice cream. This was one of the best meals I have had in a while! We also enjoyed a bottle of Lick My Lips syrah from Page Cellars.
The recipe for the Gorgonzola sauce is below.
Filet Mignon with Gorgonzola Sauce
The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.
Yield: Makes 8 servings
3 tablespoons olive oil, divided
1/2 pound fresh shiitake mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 ounces)
2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
8 (6-ounce) filet mignon steaks
Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.