Filet Mignon With Three Sauces

Advocate staff photo by LIBBY ISENHOWER The finished filets await diners at the Viking Cooking School Outdoors at the Hilton Capitol Center.

Serves 4. Recipe is from the Viking Cooking School Outdoors and Carnevino Restaurant, Las Vegas.

4 (6-oz.) center-cut filet mignon steaks

Salt and freshly ground pepper to taste

1 tbl. canola oil

2 tbls. unsalted butter

Black Pepper Horseradish Zabaglione

Porcini Bè arnaise Sauce

Gorgonzola Mascarpone

1. Preheat the oven to 400 degrees. Season the filets with salt and pepper, rubbing the seasoning into each steak. Let the steaks rest 15 minutes to absorb the seasonings.

2. Heat a medium ovenproof sauté pan over medium-high heat; add the oil and the butter and heat through. Add the filets to the pan and sear until they have formed a nice, mahogany brown crust, about 2 minutes. Turn the steaks over and sear the other side, about 1 minute more. Transfer the pan to the oven and cook to the desired degree of doneness, about 3 to 4 minutes for rare, 4 to 5 minutes for medium rare and 6 minutes for medium. Remove from the oven and transfer to a warm platter. Let rest, lightly covered with aluminum foil, for 5 minutes before serving with the three sauces.