Beef Filets With Mushroom Sauce And Parmesan Popovers

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

1. Preheat oven to 400u0b0.
2. Combine milk and eggs in a bowl. Weigh or lightly spoon 5 ounces flour into a dry measuring cup; level with a knife. Add flour and 1/2 teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place popover tin in oven for 5 minutes. Remove tin from oven; lightly coat popover cups with cooking spray. Spoon 1/4 cup batter into each cup, and sprinkle with cheese. Bake at 400u0b0 for 35 minutes or until puffed and golden.
3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving mushrooms and soaking liquid. Heat a large saucepan over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots to pan; saute 1 minute, stirring frequently. Add cremini mushrooms to pan; saute for 2 minutes or until almost tender. Add garlic to pan; saute 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 1 minute, stirring frequently. Add wine to pan; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook for 1 minute, stirring frequently. Gradually add the reserved mushroom soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes or until slightly thick, stirring frequently. Stir in herbs.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to pan; saute 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.
5. Wine note: Beef Filets with Mushroom Sauce and Parmesan Popovers pairs well with 2007 Bodeaga Catena Zapata Malbec from Mendoza, Argentina ($20). It has a smooth tobacco aroma that opens into deep waves of vanilla and cassisfilled out by roasted plums and caramelized grapefruit. --Alexander Spacher

popovers, milk, eggs, flour, kosher salt, cooking spray, cheese, porcini mushrooms, boiling water, olive oil, shallots, fresh cremini mushroom caps, garlic, kosher salt, black pepper, noir, flour, fresh sage, thyme, olive oil, beef tenderloin, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/beef-filets-with-mushroom (may not work)