4 Filet Mignon Steaks 3 tablespoons olive oil 1/2 LB fresh porcini mushrooms, stemmed, sliced 3 garlic cloves, minced 1 1/2 cups whipping cream 1/2 cup crumbled Purple Haze blue cheese 2 TSP minced canned chipotle chiles or Chipotle sauce 1 TBSP fresh tarragon, chopped Salt & Pepper
Heat 2 tablespoons olive oil in large skillet over medium heat. Add porcini mushrooms and tarragon and sauté until soft, about 4-5 minutes minutes. Add garlic and stir 1 minute. Add cream and bring to boil. Reduce heat to medium-low and simmer sauce until thickened. Stir in blue cheese cheese and chipotle sauce. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
Season steaks with olive oil 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 plates. Spoon sauce over steaks and serve.
This recipe is fairly easy to execute as there aren't many ingredients. Julia Child or Jaques Pepin would (hopefully) like that there's simplicity, yet extreme tastiness here. The sauce is cream based, which means it's thick and you need a wine to cut through the creaminess to stand up to all the flavor. Keep it simple, a good Cabernet Sauvignon will be a nice pairing to the beef and rich sauce.
I liked the St. Supéry Dollarhide Ranch Cabernet Sauvignon because it has a tinge of spice on the palate. It'll mingle nicely with the hint of spice you get from the chipotle in the sauce. In addition, the Dollarhide Cab is complex, but it won't overpower the tender cut of beef.