Savory Filet Mignon with Gorgonzola

Looking for a special dinner that feels like a restaurant meal but doesn’t require chef-level skills? I get it – cooking a perfect steak at home can feel intimidating, especially when you’re working with a premium cut like filet mignon. After years of trial and error (and a few overcooked steaks along the way), I’ve finally cracked the code on making this classic steakhouse favorite.

This filet mignon with gorgonzola recipe brings together two simple ingredients that were meant for each other: tender beef and rich, tangy cheese. It’s fancy enough for date night but easy enough that you won’t spend hours in the kitchen or worry about messing it up.

What Kind of Filet Mignon Should I Use?

For the best results with this recipe, look for filets that are well-marbled and cut to about 1 to 1.5 inches thick – this is the sweet spot for getting that perfect medium-rare center while developing a nice crust on the outside. You’ll find filet mignon labeled as either “center cut” or “tenderloin steaks” at most butcher counters, and either option works great here. When shopping, pick pieces that have a bright red color and feel firm to the touch, avoiding any that look brown or feel mushy. If possible, choose USDA Choice or Prime grade filets, as they’ll give you the most tender and flavorful result.

Options for Substitutions

While this recipe is pretty straightforward, here are some helpful substitutions if you need them:

• Filet mignon: While filet mignon gives you the most tender result, you could use ribeye or New York strip steak if needed. Just keep in mind these cuts might need different cooking times based on their thickness.
• Gorgonzola cheese: If you’re not a fan of gorgonzola or can’t find it, try blue cheese or Roquefort – they’ll give you similar sharp, tangy flavors. For a milder option, you could use crumbled goat cheese.
• Heavy cream: Half-and-half can work in place of heavy cream, though the sauce won’t be quite as rich. Just avoid using milk as it’s too thin for this sauce.
• Shallots: No shallots? Use about 2 tablespoons of finely minced red or sweet onion instead. Shallots are milder, so you might want to use a bit less onion.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the amount of kosher salt you add to the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking filet mignon is not letting the meat come to room temperature before cooking – take it out of the fridge 30-45 minutes ahead of time for even cooking throughout. Another common error is moving the steak too much while it’s cooking; let it develop a nice crust by leaving it untouched for 3-4 minutes on each side. Getting the timing right is crucial – for medium-rare, use a meat thermometer and remove the steaks at 130-135°F, as they’ll continue cooking during the rest period. For the gorgonzola sauce, avoid overheating it once the cheese is added or it might separate – instead, remove the pan from heat and let the residual warmth melt the cheese while stirring gently. Finally, don’t skip the 5-10 minute resting period after cooking, or you’ll lose all those flavorful juices when you cut into the meat.

What to Serve With Filet Mignon?

When you’re serving a nice filet mignon with gorgonzola sauce, you’ll want sides that complement the rich flavors without stealing the show from your steak. Roasted garlic mashed potatoes make an excellent base for soaking up all that creamy sauce, while simple roasted asparagus or green beans add a fresh element to the plate. For something a bit different, try sautéed mushrooms – they’re particularly good with both the beef and the tangy gorgonzola flavor. If you’re going all out, a glass of bold red wine like Cabernet Sauvignon makes this meal feel extra special.

Storage Instructions

Keep Fresh: If you have leftover filet mignon (though that’s rare!), place it in an airtight container and keep it in the fridge for up to 3 days. For best results, store the gorgonzola sauce separately in its own container – this helps maintain the steak’s texture and prevents the sauce from being absorbed too much.

Make Ahead: You can prepare the gorgonzola sauce up to 2 days ahead and store it in the fridge. When you’re ready to use it, just warm it gently on the stove, stirring occasionally. The steak itself is best prepared fresh for the perfect medium-rare finish.

Warm Up: To enjoy leftover filet mignon without overcooking it, let it come to room temperature first. Then warm it gently in a skillet over medium-low heat just until heated through. Heat the sauce separately over low heat, stirring occasionally, then drizzle over your warmed steak.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 60-70 g
• Carbohydrates: 5-10 g

Ingredients

• 2 tablespoons unsalted butter
• 2 filets, thickness 1 to 1.5 inches
• Enough kosher salt to coat
• Enough ground black pepper to coat
• 2 tablespoons unsalted butter
• 1 minced shallot
• 1 minced garlic clove
• 2 heaping tablespoons crumbled gorgonzola cheese
• 2-3 tablespoons heavy cream
• Kosher salt to taste
• Black pepper to taste

Step 1: Prepare and Cook the Filets

Begin by heating a heavy-bottomed pan over medium-high to high heat.

Add butter to the pan and allow it to melt completely.

While the butter is melting, generously season each side of the filet mignons with kosher salt and pepper.

Once the butter is hot, carefully place the filets into the pan.

Cook each side for 3-4 minutes to achieve a nice browned crust.

After cooking both sides, remove the filets from the pan, set them aside on a clean plate, and cover them with aluminum foil to keep them warm while you prepare the sauce.

Step 2: Make the Gorgonzola Sauce

In a clean saucepan, melt some butter over medium heat.

Add chopped shallots, cooking for around 2 minutes and stirring occasionally until they begin to soften.

Next, add minced garlic and cook for an additional minute.

Stir in the gorgonzola cheese and cook, stirring to help it melt into a smooth consistency.

Once the cheese has melted, add 2 tablespoons of heavy cream and stir to incorporate.

If you prefer a thinner sauce, you can stir in an additional tablespoon of cream.

Season the sauce with kosher salt and ground black pepper to taste.

Step 3: Serve the Filet Mignon with Sauce

Once the sauce has reached your desired consistency and flavor, remove it from the heat.

Uncover the resting filets and drizzle the creamy gorgonzola sauce generously over each piece of meat.

Serve immediately while the filets are warm and the sauce is fresh.

Enjoy your mouthwatering filet mignon with gorgonzola sauce!