Nashville Beef Recipe List

Fleming's Prime Steakhouse

2525 West End Avenue, Suite 220, Nashville, TN 37203

Porcini Rubbed Filet Mignon

Serves 5

Ingredients for Porcini Rubbed Filet Mignon

3 ea (8 oz wt) Filet Mignon, Center Cut
2 tsp Kosher Salt
2 tsp Black Pepper
1 tsp Porcini Mushroom Dust
15 pieces Asparagus, medium size
2½ oz Gorgonzola Cream Sauce (recipe follows)
½ tsp Chopped Parsley

Ingredients for Gorgonzola Cream Sauce

1 cup Heavy Cream
¼ tsp Kosher Salt
1 pinch White Pepper
1 tsp Cornstarch
1 tsp Water
3 oz(wt) Gorgonzola Cheese
2 tsp Lightly Salted Butter

Method for Porcini Rubbed Filet Mignon

• Season both sides of each filet with 1 ½ teaspoons of salt and 1 ½ black pepper. Place on grill and cook to desired temperature.
• Grind the porcini mushrooms in a spice grinder and reserve.
• Cut the top part of the asparagus 4 inches long, season with ½ teaspoon salt and ½ teaspoon black pepper. Grill asparagus until tender, turning often, for 5 – 6 minutes.
• Cut the filets into ¾ inch wide slices then arrange 3 ounces in the center of a small, warm plate. Place 3 asparagus spears next to the filet. Ladle ½ ounce of the gorgonzola sauce over part of the meat then lightly sprinkle the porcini dust all over the plate.
• Garnish the plate with chopped parsley.
Approximate Cooking Times:
Rare: 3 minutes on each side
Medium Rare: 5-6 minutes on each side
Medium: 7-8 minutes on each side
Medium Well: 9 minutes on each side
Cooking times are approximate and subject
to varying temperatures.

Method for Gorgonzola Cream Sauce

• Bring heavy cream, Kosher salt, and white pepper to a low boil in a sauce pot.
• Combine the cornstarch and water then whip into the cream, cooking until thick (2-3 minutes).
• Pull the pan off the heat then whip in the Gorgonzola cheese, mixing until the cheese is melted.
• Serve immediately

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play