Petite Filet with Gorgonzola & Porcini Mushroom Sauce (Giada, I think)

This is one of my favorite easy recipes.  This particular prep is for 2.  But the conversions are pretty easy if you have a larger party.   Petite Filet with Gorgonzola & Porcini Mushroom Sauce for Two

Filet: 2 (4 to 6-ounce) petite filets of beef Pinch salt Pinch freshly ground black pepper 6 tablespoons olive oil Gorgonzola and Porcini Mushroom Sauce: 6 tablespoons olive oil 1/2-pound (about 1 cup) dried porcini mushrooms, soaked and strained 2 shallot, sliced (about 2 tablespoons) 2 teaspoon chopped fresh thyme leaves 1/2 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces (about 3 tablespoons) Gorgonzola 1 cup mayonnaise 2 teaspoon Dijon mustard For the beef: Preheat the oven to 350 degrees F. Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 7 to 8 minutes (may change with ovens). Remove the beef from the oven and let rest for 5 minutes. For the sauce: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes. Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture. Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.