Sounds fancy, huh?
Believe it or not, this is an extremely easy dish to make.
I’ll be honest with you: I rarely cook steak. I tend to leave the steak cookin’ to Dustin because he’s a master at grilling.
Me? Not so much. I’ll take my oven and stove, thank you very much.
But, sometimes, we do things to broaden our horizons, stretch our boundaries, improve our abilities. Or, at least, with that goal in mind.
This was one of those times.
It all started when Dustin and I were out to dinner at a steak house in Austin. Dustin ordered a filet mignon with a bleu cheese sauce he really enjoyed and suggested I try my hand at making such a dish. Now, I don’t really care for bleu cheese (I know, I know…and I still somehow call myself a foodie!) but I thought a gorgonzola cream sauce might be a happy medium for me.
And it was.
Though I still prefer to leave the steaks to Dustin, I can now rest assured I have a go-to filet mignon recipe I can cook on the stove. And, of course, that I pushed myself out of my comfort zone, if only for a minute or two.
- 2 tbsp unsalted butter
- 2 1- inch to 1 1/2-inch thick filets
- kosher salt to coat
- ground black pepper to coat
- 2 tbsp unsalted butter
- 1 shallot minced
- 1 clove garlic minced
- 2 heaping tbsp. crumbled gorgonzola cheese
- 2-3 tbsp heavy cream
- kosher salt to taste
- ground black pepper to taste
Heat a heavy-bottomed pan over medium-high to high heat. Add the butter and allow to melt. Generously coat each side with kosher salt and pepper. Add filets to the hot pan. Cook 3-4 minutes, allowing for the cooking side to create a nice browned crust, and then flip. Cook for an additional 3-4 minutes on this side. Set aside on a clean plate and cover with aluminum foil while you cook your sauce.
Heat a clean sauce pan over medium heat. Add the butter and allow to melt. Add shallot and cook for 2 minutes, stirring occasionally. Add garlic and cook for one minute. Add gorgonzola and stir to help melt. Once cheese as melted, add heavy cream, 2 tbsp. at first, and stir to incorporate. If you'd like a thinner sauce, add the additional tbsp. of cream. Season with kosher salt and ground black pepper to taste. Drizzle over filet mignon and serve.
11 thoughts on “Filet Mignon with Gorgonzola Cream Sauce”
I only made the Gorgonzola sauce (my husband grilled the filets). It was excellent and very easy to make. All plates were scraped clean. You could use this sauce on so many things. Really great and foolproof.
I’m going to make this for my husband’s birthday dinner on Tuesday. I worked at a place that had a Gorgonzola Filet on the menu and it was one of the most popular! We served it on a bed of carmelized onions and topped it with sauteed mushrooms and some gorgonzola cheese crumbles. Now I can’t wait for Tuesday, my mouth is watering!!Thanks for sharing!
So easy and seriously amazing sauce! Made for our filets tonight. Will absolutely be making this again!
Can I substitute low-fat milk for the heavy cream? I’m making this tonight and I have everything except the cream lol
Yes! We all are deeply interested in your healthy relationship! We do not come here for the recipes, oh no, not at all. Please, tell us more about your cute family, grill guru husband and all your pets in every recipe! Because we care! Sooo cute!
is there a printer friendly version of this reciepe that I can print?
Hi Nancy. Unfortunately, not at the moment. On the newer recipes, I have a format that allows for easy printing and I’m working on updating the older recipes. I’d recommend copying just the recipe and pasting into a word doc in the meantime. This is definitely something we are eager to update ASAP on the site.
I made this tonight… it is delicious! !
Yay, so glad you enjoyed it! 🙂
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