Filet Mignon with Creamy Gorgonzola Sauce

filet mignon

Filet Mignon with Creamy Gorgonzola Sauce

Servings 2 Servings


  • 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, 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


  • 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 oil and melt 1 tablespoon butter over high heat. Add the steaks and sear at high heat, about 2-3 minutes per side. Add 2 cloves garlic and 2 sprigs thyme and transfer pan to oven and cook for 8 minutes for medium rare.
  • Take steaks out of the oven and transfer to wood board to allow meat to rest. Cover with foil 8-10 minutes.
  • Using same pan over medium-high heat, melt remaining butter and sauté mushrooms for 2-3 minutes, without stirring, Add remaining garlic, thyme, and black pepper and mix to combine. Continue to sauté for 4-5 minutes. Season with salt.
  • Serve steaks with 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.