Beef Filets with Mushroom Sauce and Parmesan Popovers
INGREDIENTS
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1 cup fat-free milk
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2 large eggs
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4.5 ounces all-purpose flour (about 1 cup)
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1/2 teaspoon kosher salt
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Cooking spray
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2 tablespoons grated fresh Parmigiano-Reggiano cheese
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1/2 ounce dried porcini mushrooms
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2 cups boiling water
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1 1/2 teaspoons olive oil
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1/3 cup thinly sliced shallots
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4 ounces sliced fresh cremini mushroom caps (about 2 cups)
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2 garlic cloves, minced
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1/4 teaspoon kosher salt
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1/4 teaspoon black pepper
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1/2 cup pinot noir
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2 tablespoons all-purpose flour
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2 tablespoons chopped fresh sage
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1 tablespoon chopped fresh thyme
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1 tablespoon olive oil
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6 (4-ounce) beef tenderloin steaks
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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