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Filet Mignon with Creamy Gorgonzola Sauce

A large meat dish with vegetables in it.

Filet Mignon with Creamy Gorgonzola Sauce

Servings 2 Servings

Ingredients
  

  • Beef Tenderloin:
  • 2 (1½-inch each) thick beef tenderloin steaks
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper divided
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided
  • 4 cloves garlic, smashed and divided
  • 4 sprigs of fresh thyme divided
  • 8 ounces wild mushrooms, sliced
  • creamy gorgonzola sauce
  • Creamy Gorgonzola Cheese Sauce:
  • 1/3 cup gorgonzola cheese crumbled
  • 2/3 cup heavy whipping cream
  • 2 tablespoons chives, finely chopped

Instructions
 

  • Preheat oven to 475°F.
  • Season steaks with 1 tablespoon salt and 1 teaspoon black pepper.
  • In a cast iron skillet or heavy pan, heat the oil and melt 1 tablespoon butter, over medium-high heat. Add the steaks and sear for about 2 to 3 minutes per side. Add 2 cloves garlic and 2 sprigs thyme; transfer the pan to the oven and cook until the internal temperature reaches 140-145°F, about 8 minutes for medium rare.
  • Take steaks out of the oven and transfer them to a wooden board to allow the meat to rest. Cover with foil for 8 to 10 minutes.
  • Using the same pan over medium-high heat, melt the remaining butter and sauté mushrooms for 2-3 minutes, without stirring, Add remaining garlic, and thyme and mix to combine. Continue to sauté for 4 to 5 minutes.
  • Serve steaks with the mushrooms and creamy gorgonzola sauce. Enjoy!
  • Creamy Gorgonzola Cheese Sauce:
  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat. Remove pan from heat; add cheese and chives. Whisk rapidly until the cheese melts. Let set until sauce thickens.

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