Filet mignon is my favorite cut of meat. Aside from a ribeye, it is the only cut of meat I will order when I go out to eat. I recently got a great deal on filet mignon at a local grocery store and decided to experiment to find a sauce that would complement the steak. A red wine reduction is always a good choice, but I really wanted to make a cream sauce similar to one I had in a restaurant once. After doing some research and looking through many, many recipes, I took bits and pieces of what I liked about each and created my own take on a gorgonzola cream sauce. And it was amazing. My mouth is literally watering just thinking about it.
Try this. Seriously.
2 pieces filet mignon, cut 1 ½ inches thick
Salt and pepper
2 tbsp. butter
1 cup half and half
2 tbsp. finely chopped onion
1 tsp. minced garlic
½ cup crumbled gorgonzola cheese
¼ tsp. salt
Fresh cracked pepper
½ tsp. of Worcestershire sauce
1 tbsp. Flour
Step 1: Melt one tablespoon of butter in a saucepan over medium heat. Add the onion and garlic and sauté for 1 minute. Whisk in the flour and cook for about 30 seconds. Whisk in the half and half and bring to a boil, then reduce heat to low and cook until the mixture thickens slightly. Stir in the gorgonzola cheese, salt, pepper, nutmeg, and Worcestershire sauce. Stir and cook on low for 1 minute. Keep warm.
Step 2: Heat the remaining tablespoon of butter in a cast-iron skillet over medium heat. Salt and pepper both sides of the steaks and then place them on the skillet. Cook approximately 3-4 minutes on each side, or until the steak reaches your desired level of doneness. Remove from the pan and let rest for about 5 minutes.
Step 3: Serve the steak with the sauce. I like to slice the steak, lay it across a bed of mashed potatoes, and spoon the sauce on top, but plate it any way you like!