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Filet Mignon with Gorgonzola Cream Sauce Recipe

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4 from 71 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Description

This Filet Mignon with Gorgonzola Cream Sauce is an elegant, steakhouse-quality dish made at home. Featuring tender, pan-seared filet mignon steaks topped with a rich, creamy Gorgonzola sauce that is bold and savory, this recipe is perfect for special occasions or intimate dinner nights.

Ingredients

Filet Mignon

  • 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

Gorgonzola Cream Sauce

  • 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

Instructions

  1. Prepare the Steaks: Remove steaks from the refrigerator 30 minutes before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper.
  2. Heat the Skillet: Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
  3. Sear the Steaks: Place the steaks in the hot skillet and sear for 3–4 minutes per side, forming a golden crust.
  4. Add Aromatics and Butter: Reduce heat to medium. Add butter, smashed garlic cloves, and fresh thyme or rosemary sprigs to the skillet.
  5. Baste the Steaks: Continuously spoon the melted butter and aromatics over the steaks for 1–2 minutes to infuse flavor.
  6. Rest the Steaks: Transfer the steaks to a plate and loosely tent with aluminum foil. Rest for 5–10 minutes to allow juices to redistribute.
  7. Make the Gorgonzola Cream Sauce: In the same skillet, melt 1 tablespoon butter over medium heat. Add the minced shallot and sauté for 1–2 minutes until softened and translucent.
  8. Deglaze the Pan: Pour in beef broth and simmer for 2 minutes, scraping up browned bits from the skillet bottom to enhance flavor.
  9. Add Cream and Mustard: Stir in heavy cream and Dijon mustard. Let it simmer for 3–4 minutes until the sauce slightly thickens.
  10. Melt the Cheese: Add crumbled Gorgonzola cheese and stir continuously until smooth and melted into the creamy sauce.
  11. Season Sauce: Add freshly cracked black pepper to taste, adjusting seasoning as desired.
  12. Serve: Spoon the rich Gorgonzola cream sauce generously over the rested filet mignon steaks and serve immediately for best texture and temperature.

Notes

  • For best flavor and cooking consistency, use steaks that have been brought to room temperature before cooking.
  • Use a meat thermometer to check internal temperature: Rare at 125°F, Medium-Rare 130–135°F, Medium 140°F.
  • The Gorgonzola cream sauce thickens as it cools, so serve immediately to maintain desired consistency.
  • If Gorgonzola cheese is unavailable, blue cheese is a suitable substitute with a similar flavor profile.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American, Italian-Inspired

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