Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a juicy, tender steak. I have found this to be the best way to cook a steak indoors.
Ingredients
- filet mignon steaks: 2 piece (6 ounce)
- olive oil: 1 tsp
- salt and ground black pepper: (to taste)
- butter: 1 Tbsp
- shallot: 1 piece (minced)
- garlic: 1 tsp (minced)
- heavy cream: 1 cup
- ounces crumbled Gorgonzola cheese: 4 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
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Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
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Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
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Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
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Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
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Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.
