Beef Filets with Mushroom Sauce and Parmesan Popovers

Ingredients

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

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; ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network