Name: Filet Mignon with Gorgonzola Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 filet mignon steaks (6–8 oz each); Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 2 tablespoons butter; 2 cloves garlic, smashed; 2 sprigs fresh thyme or rosemary; 1 tablespoon butter; 1 small shallot, minced; ½ cup heavy cream; ¼ cup crumbled Gorgonzola cheese; ¼ cup beef broth; 1 teaspoon Dijon mustard; Fresh cracked black pepper, to taste

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If you’ve ever dreamed of recreating an elegant steakhouse meal in the comfort of your own kitchen, this Filet Mignon with Gorgonzola Cream Sauce Recipe is just the ticket. Imagine tender, perfectly seared filet mignon steaks crowned with a luscious, tangy Gorgonzola cream sauce that brings bold, savory flavors together in a true celebration of indulgence. This recipe captures the essence of luxury dining while staying approachable enough for a special dinner at home — a surefire way to impress and satisfy.

Ingredients You’ll Need

The image shows four white dishes placed on a white marbled surface. The top right dish is a white bowl filled with light beige shell pasta, with a shiny and smooth texture. In the bottom right, there is a white plate holding two raw, deep red beef steaks with marbled fat. To the left of the steaks, a small white bowl contains thick, creamy white cheese mixed with small green herb pieces. Above the bowl of cheese, there is a round wooden plate with a triangular piece of blue cheese showing light cream color with blue-green mold veins. A bright green apple is placed in the upper left corner of the arrangement. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple, yet each plays a vital role in building the layers of taste, texture, and visual appeal that make this dish unforgettable. From the quality of the filet mignon to the sharp, creamy tang of Gorgonzola cheese, every element is essential.

2 filet mignon steaks (6–8 oz each): The star of the dish, these tender cuts are best at room temperature for an even cook.
Salt and freshly ground black pepper: Basic seasoning to enhance the natural flavor of the beef.
1 tablespoon olive oil: For the perfect sear and golden crust on the steaks.
2 tablespoons butter: Adds richness and helps with basting alongside aromatics.
2 cloves garlic, smashed: Infuses the butter with warm, savory notes during basting.
2 sprigs fresh thyme or rosemary: Fresh herbs bring an aromatic earthiness to the steak.
1 small shallot, minced: Delicate sweetness intensifies the sauce’s depth.
½ cup heavy cream: Creates a smooth and luscious base for the creamy sauce.
¼ cup crumbled Gorgonzola cheese: Bold and tangy, this cheese defines the sauce’s character.
¼ cup beef broth: Adds savory richness and helps loosen the sauce.
1 teaspoon Dijon mustard: Provides a gentle kick and balances the creaminess.
Fresh cracked black pepper, to taste: Adds finishing spice and complexity.

How to Make Filet Mignon with Gorgonzola Cream Sauce Recipe

Step 1: Prepare and Season the Steaks

Start by removing the filet mignon steaks from the refrigerator about 30 minutes before cooking so they come to room temperature. This step helps them cook evenly. Then, pat the steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper. Proper seasoning is the foundation of a flavorful steak.

Step 2: Sear the Filet Mignon

Heat a tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the steaks in the pan, giving them enough space to create a crust—avoid overcrowding. Sear each side for 3 to 4 minutes until a beautiful, golden crust has formed. This caramelization locks in juices and builds flavor depth.

Step 3: Baste the Steaks

Lower the heat to medium, then add 2 tablespoons of butter, the smashed garlic cloves, and fresh herb sprigs to the skillet. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the fragrant butter mixture. Basting for 1-2 minutes allows the meat to soak up those wonderful flavors.

Step 4: Rest the Steaks

Transfer the seared filet mignon to a warm plate and tent loosely with foil. Rest for at least 5 minutes — this step lets the juices redistribute, yielding a tender, juicy steak that melts in your mouth.

Step 5: Make the Gorgonzola Cream Sauce

Using the same skillet, melt 1 tablespoon of butter over medium heat. Add the minced shallot and sauté for 1 to 2 minutes until softened and fragrant. Pour in the beef broth and let it simmer for 2 minutes, scraping up those delicious browned bits from the pan bottom. Stir in the heavy cream and Dijon mustard, then simmer gently for 3 to 4 minutes until the sauce starts to thicken. Finally, add the crumbled Gorgonzola cheese, stirring until it melts smoothly into the sauce. Season with fresh cracked black pepper to taste.

Step 6: Serve Immediately

Return to the rested steaks, spoon a generous amount of that velvety Gorgonzola cream sauce over the top, and serve without delay. The sauce is at its most luscious when warm and freshly made, so don’t wait too long!

How to Serve Filet Mignon with Gorgonzola Cream Sauce Recipe

Filet Mignon with Gorgonzola Cream Sauce Recipe - Recipe Image

Garnishes

A few fresh herb sprigs, such as thyme or rosemary, placed delicately atop the steak add color and a burst of fresh aroma that complements the creamy sauce beautifully. A light sprinkle of cracked black pepper gives an inviting, rustic touch. For an elegant finish, a drizzle of high-quality olive oil can also enhance the sheen and flavor.

Side Dishes

This dish pairs magnificently with sides that complement the rich sauce without overpowering it. Creamy mashed potatoes or a silky cauliflower purée soak up the sauce perfectly. Roasted seasonal vegetables like asparagus or green beans bring freshness and a splash of vibrant green to the plate, balancing indulgence with crispness and color.

Creative Ways to Present

For a restaurant-quality presentation at home, slice the filet mignon into medallions and fan them on a warm plate, drizzling the Gorgonzola cream sauce across the top. Alternatively, serve whole steaks with the sauce artfully pooled to one side, garnished with microgreens or edible flowers for a special touch. Remember, plating with care makes every bite feel like a celebration.

Make Ahead and Storage

Storing Leftovers

If you have any leftover filet mignon with Gorgonzola cream sauce, store the steak and sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart helps preserve the steak’s texture and prevents the sauce from thickening excessively in the fridge.

Freezing

Freezing is not recommended for the Gorgonzola cream sauce as dairy-based sauces tend to separate or become grainy upon thawing. The filet mignon itself can be frozen cooked or raw, but it’s best to enjoy this dish fresh to capture its full flavor and luxurious texture.

Reheating

To reheat, gently warm the filet mignon in a low oven or wrapped in foil to avoid drying out. Warm the Gorgonzola cream sauce separately over low heat while stirring frequently to maintain its creaminess. Combine just before serving to recapture that freshly made magic.

FAQs

Can I use a different type of cheese instead of Gorgonzola?

Absolutely! While Gorgonzola gives a distinct tangy and rich flavor, blue cheese or Roquefort can be great substitutes. Just be mindful of the intensity and saltiness to keep the sauce balanced.

How do I know when the filet mignon is cooked to my liking?

Use a meat thermometer for precision: rare is around 125°F, medium-rare is 130-135°F, and medium is about 140°F. Remember the steak will continue to cook slightly while resting, so remove it from heat just before reaching your target temperature.

Can I prepare this recipe without fresh herbs?

Yes, though fresh thyme or rosemary add wonderful aroma and flavor. If you don’t have fresh herbs, a pinch of dried thyme or rosemary in the sauce can work, but use sparingly to avoid overpowering the dish.

Is this dish suitable for a low-carb or keto diet?

Definitely! This Filet Mignon with Gorgonzola Cream Sauce Recipe is naturally low in carbohydrates and high in fat and protein, fitting perfectly into low-carb and keto lifestyles.

What wine pairs best with this dish?

A full-bodied red wine like Cabernet Sauvignon, Merlot, or a robust Syrah complements the richness and boldness of the filet mignon and the creamy Gorgonzola sauce beautifully, enhancing the overall dining experience.

Final Thoughts

This Filet Mignon with Gorgonzola Cream Sauce Recipe is the perfect way to bring a touch of fine dining into your home kitchen. With minimal yet thoughtful ingredients and straightforward steps, it makes for an extraordinary meal that feels special every time. Whether for date night, a celebration, or treating yourself, this recipe promises a memorable and delicious experience you’ll want to revisit again and again. Give it a try — your taste buds will thank you!