Seared Fillet of Beef with Porcini and Gorgonzola Gnocci

Seared Fillet of Beef with Porcini and Gorgonzola Gnocci

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Heat oven to 375°F. Prick the potatoes and bake until tender. Scoop out potato pulp and put through food mill. Add cheese, egg, flour, nutmeg and salt. Mix by hand until dough forms, or mix at low speed with electric mixer. Let dough stand for 10 minutes for easier handling. Using baseball-size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb. Cut into 3/4-inch pieces.


2

Bring large kettle of salted water to boil. Add gnocchi in batches and remove as soon as they float. Place in ice water to stop cooking process. Drain well.


3

Blanch rapini in heavily salted water. Place in ice water to stop cooking process. Drain well.


4

Melt half the butter in medium skillet. Sear beef in butter on both sides, cooking until desired doneness. Season to taste with salt and pepper. Cover and let stand 5 to 10 minutes.


5

In large skillet, melt remaining butter. Add mushrooms, thyme, garlic, rapini and gnocchi. Cook until thoroughly heated.


6

To serve, place 1/4 of gnocchi mixture on plate. Top with beef.


*If porcini is unavailable, substitute another flavorful wild mushroom or mushroom mix.


Ingredients














Cooking Instructions

1

Heat oven to 375°F. Prick the potatoes and bake until tender. Scoop out potato pulp and put through food mill. Add cheese, egg, flour, nutmeg and salt. Mix by hand until dough forms, or mix at low speed with electric mixer. Let dough stand for 10 minutes for easier handling. Using baseball-size lumps of dough, roll on floured work surface into long cylinders about the thickness of a thumb. Cut into 3/4-inch pieces.


2

Bring large kettle of salted water to boil. Add gnocchi in batches and remove as soon as they float. Place in ice water to stop cooking process. Drain well.


3

Blanch rapini in heavily salted water. Place in ice water to stop cooking process. Drain well.


4

Melt half the butter in medium skillet. Sear beef in butter on both sides, cooking until desired doneness. Season to taste with salt and pepper. Cover and let stand 5 to 10 minutes.


5

In large skillet, melt remaining butter. Add mushrooms, thyme, garlic, rapini and gnocchi. Cook until thoroughly heated.


6

To serve, place 1/4 of gnocchi mixture on plate. Top with beef.


*If porcini is unavailable, substitute another flavorful wild mushroom or mushroom mix.


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