Filet mignon gets a Southwestern twist from Cucina Rustica restaurant in Sedona, Arizona, with smoky chipotle chiles amping up the creamy Gorgonzola and shiitake mushroom sauce. Any leftover steak and sauce makes a delicious sandwich on crusty bread with peppery arugula.

　　

Ingredients

Makes 8 servings

　　3 tablespoons olive oil

　　1/2 pound fresh shiitake mushrooms, stemmed and sliced

　　3 garlic cloves, minced

　　1 1/2 cups heavy 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

　　

Step 1

Heat 2 tablespoons olive oil in a heavy large skillet over medium heat. Add the shiitake mushrooms and sauté until soft, about 4 minutes. Add the garlic and stir 1 minute. Add the cream and bring to a boil. Reduce the heat to medium and simmer the sauce until thickened, about 4 minutes. Stir in the cheese and chipotles. Season the sauce to taste with salt and pepper.

　　

Step 2

Sprinkle the steaks with salt and freshly ground black pepper. Heat the remaining 1 tablespoon olive oil in another heavy large skillet. Cook the steaks in the skillet until browned on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.

　　

Step 3

Rewarm the sauce. Transfer a steak to each of 8 plates.Pour the sauce over the steaks and serve.

　　

DO AHEAD

Step 4

The SAUCE can be made 2 hours ahead. Let stand at room temperature.

　　The Epicurious Cookbook