Beef Filets with Mushroom Sauce and Parmesan Popovers

Ingredients

• 1 cup fat-free milk
• 2 large eggs
• 4 ½ ounces all-purpose flour (about 1 cup)
• ½ teaspoon kosher salt
• Cooking spray
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• ½ ounce dried porcini mushrooms
• + 15 more ingredients
• • 2 cups boiling water
  • 1 ½ teaspoons olive oil
  • ¹/₃ cup thinly sliced shallots
  • 4 ounces sliced fresh cremini mushroom caps (about 2 cups)
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup pinot noir
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon olive oil
  • 6 (4-ounce) beef tenderloin steaks
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

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; ...

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