Filet Mignon with Creamy Gorgonzola Sauce
Filet Mignon with Creamy Gorgonzola Sauce
- 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.
