Filet Mignon with Gorgonzola Cream Sauce

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. It is nice and lean and super tender. 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 that I absolutely loved. 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. The gorgonzola adds wonderful flavor to the cream sauce without being overwhelming. Even if you aren’t a gorgonzola fan, give this a try.

It’s just delicious. 

Ingredients: 

2 pieces filet mignon, cut 1 ½ inches thick
Salt and pepper
2 tbsp. butter
1 tsp. minced garlic
2 tbsp. finely chopped onion
1 cup half and half
½ cup crumbled gorgonzola cheese
¼ tsp. salt
Fresh cracked pepper
Pinch nutmeg
½ tsp. of Worcestershire sauce
1 tbsp. flour  

Directions: 

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 about 3-4 minutes on each side (for approximately medium rare), or until the steak reaches your desired level of doneness. Remove from the pan and let it rest for about 5 minutes. 

*medium rare= 135 degree internal temperature (I take it off the heat slightly less than 135 degrees to allow it to come to 135 as it rests)

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!
Enjoy!