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Filet Mignon with Gorgonzola Cream Sauce

Cross-section of a medium-rare Filet Mignon with Gorgonzola Cream Sauce poured over the top.
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A recipe for pan-seared Filet Mignon served with a rich, balanced Gorgonzola cream sauce, suitable for an impressive meal.

Ingredients

Scale
  • 2 (6-ounce) filet mignon steaks, about 1.5 inches thick
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1/2 cup heavy cream
  • 1/4 cup crumbled Gorgonzola cheese
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • 1 clove garlic, minced

Instructions

  1. Pat the steaks completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a heavy, oven-safe skillet (cast iron is best) over medium-high heat until shimmering.
  3. Carefully place the steaks in the hot skillet. Sear for 3 to 4 minutes per side until a deep brown crust forms.
  4. For medium-rare (130°F internal temperature), transfer the skillet to a preheated 400°F oven for 4 to 6 minutes, or until desired doneness is reached.
  5. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes.
  6. While the steak rests, return the skillet to medium heat. Add the minced shallot and cook for 1 minute until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
  8. Reduce the heat to low. Stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens slightly, about 3 minutes. Do not boil rapidly.
  9. Remove the skillet from the heat. Stir in the crumbled Gorgonzola cheese until it melts smoothly into the sauce. Taste and adjust seasoning if needed.
  10. Slice the rested steaks against the grain, or serve whole. Spoon the Gorgonzola cream sauce generously over the top of each filet.

Notes

  • For perfect searing, ensure your skillet is very hot before adding the oil and steaks.
  • If you prefer a milder blue cheese flavor, use a milder Gorgonzola Dolce instead of Piccante.
  • Serve immediately with roasted asparagus or creamy mashed potatoes.
  • A medium-rare steak reaches 130°F to 135°F. Use a meat thermometer for accuracy.
  • For plating, place the steak slightly off-center and drizzle the sauce around the base or directly over the top.

Nutrition

Find it online: https://spoonswirl.com/filet-mignon-with-gorgonzola-cream-sauce/