Filet Mignon with Creamy Gorgonzola Sauce
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.