Looking for a simple but elegant way to impress your guests? Try this recipe for Filet Mignon with Gorgonzola Sauce.
This is a simple yet flavourful way to prepare the perfect filet mignon. The gorgonzola adds a salty bite to the steak, resulting in the perfect combination of flavours. The depth of flavour and texture compliment the tender filet very nicely.
Serve with a side of mashed potatoes, asparagus or steamed broccoli and cherry tomatoes.
Ingredients
- 2 Beef tenderloin - fillet mignon – steaks 2-3cm/1” thick
- Herbes de Provence - optional to taste and/or tarragon and/or parsley
- Salt - to taste
- Black pepper - freshly ground to taste
- Paprika - optional to taste
To fry
- Butter
- Oil
Sauce
- 1 tbsp Butter
- 1/2 Onion - chopped
- 2 cloves Garlic - minced
- 2 tbsp White wine - optional
- 75 g Gorgonzola - crumbled
- 1/2 cup Milk
- 1 tbsp All-purpose flour - or 1/2 tbsp corn starch for the gluten-free version
- Nutmeg - to taste
- Black pepper - optional to taste
- 1/4 cup Cream - whipped cream or heavy cream
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Instructions
- Bring the steaks to room temperature. (*)
- The first step is to cut the filet mignon into medallions of about 3cm/1” thick. Make sure to trim any connective tissue or large pieces of fat from the edges of your steaks—it should pull off easily, but you can use a sharp knife.
- Season steaks with salt (Be careful with the amount of salt, as the gorgonzola cheese is already relatively salty), paprika, pepper and Herbes on both sides.
- Reserve, while the fillets are absorbing the seasonings, prepare the gorgonzola sauce.
Sauce
- Heat a saucepan over medium heat. Add the butter and allow to melt.
- Add onion and cook for 2 minutes, stirring occasionally.
- Add garlic and cook for one minute.
- If using, Add white wine and reduce a little.
- Add crumbled gorgonzola and stir to help melt.
- Once gorgonzola cheese is melted, add the milk mixed with flour (or corn starch), nutmeg and black pepper and whisk until it thickens.
- Try the sauce, because depending on the gorgonzola cheese, you won't need to add salt. If need, season with salt and ground black pepper to taste.
- Add cream, and stir to incorporate.
- If you'd like a thinner sauce, add the additional tbsp of cream.
- Turn off the heat and set it aside.
Steaks
- With the sauce ready, let’s prepare the steaks.
- Place a skillet, large enough to comfortably fit 2 steaks, on medium-high heat until it’s very hot.
- Place butter and oil in the skillet.
- Add the steaks and give them a firm press into the skillet to make sure the whole surface of the steak is in contact with the skillet. Leave these undisturbed until they’ve cooked 1/3 of the way up the sides.
- 2-5 minutes each side for rare-medium rare or until cooked as desired. Cooking time depends on how thick and cold the steaks are plus how done you prefer your steaks. You can adjust cooking times to your preferred doneness. Use a quick read thermometer to check the internal temperature of the meat. It is the safest way to know that the steak is cooked to your desired doneness. (**)
- Flip the steaks over and let the steaks cook until they reach your desired internal temperature (**)
- Remove steaks from skillet and leave to rest for a further 5 minutes. Rest your meat is one of the most important steps in cooking red meat. (***)
- Drizzle the sauce over filet mignon and serve.
Notes
| Steak doneness | Internal temperature (subtract 4 F (2 C) from a target temperature to calculate your pull temperature) | Center Colour and touch | Average cooking time in total (flip halfway through) |
| Rare | 120-130 F (50-55 C) | Cool red center (Seared on the outside showing bright red colour center. Center is slightly cool, soft to the touch, much like the raw meat) | 6-8 minutes |
| Medium Rare | 130-140 F (55-60 C) | Warm red center (Seared on the outside with the center showing a red colour, slightly firmer than rare, firm surface should give a bit toward the middle (it will spring back quickly)) | 10 minutes |
| Medium | 140-150 F (60-65 C) | Warm pink center (Firm to the touch with a light pink center) | 12 minutes |
| Medium Well | 150-160 F (65-70 C) | Slightly pink center (a hint of pink in the very middle, very stiff but still have a little squishy in the center) | 14 minutes |
| Well Done | 160-170 F (70-77 C) | No pink, firmer meat (there is not the faintest hint of pink in the middle. It should be browned through, not burnt through, and solid to the touch) | 16 minutes |
Variations
If you don’t have time to make the sauce, use just Gorgonzola cheese: Once steaks are cooked to your liking, remove from skillet and immediately top with 2 tablespoons (30 mL) of crumbled gorgonzola cheese per steak. The heat from the cooked steak allows the cheese to become soft and slightly melted. Cubed Beef tenderloin Instead of steaks, cut Beef tenderloin into cubes and stir fry with onion and garlic, then add to the pan with gorgonzola sauce and stir until well combined. Add mushrooms (50-100 gram/2-4 ounces) and wine (2 tbsp dry white wine):- After cook, the steak, sauté the mushrooms until they have wilted and are starting to brown.
- Add the wine. The wine deglazes the pan, releasing all the beef flavour caramelized to the bottom of the pan.
- Then reduces it down, let the mixture boil until all of the liquid is gone, coating each mushroom in a tangy flavourful glaze that will balance the rich, creamy cheese underneath.
- Cover each steak with the mushroom mixture and serve immediately.
- The time it takes for you to prepare the mushrooms gives the steak just enough time to rest, allowing the meat fibres to relax and reabsorb its juices so that they don’t run all over your plate when you cut into it.
Wine pairing
Usually, red meat goes with red wine. But it is the case, the meat and the sauce that will determine which wine is the best. Grilled red meat served with a strong sauce calls for red wine, medium to robust, such as Cabernet Sauvignon, Malbec or Shiraz. Because it is red meat associated with gorgonzola cheese, you can also pair it with a good dessert or port wine. Or even a sparkling wine like champagne or cava.Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made by using these links don’t cost any extra and provides Fast2eat with a few pennies to keep the lights on.”
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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