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Filet Mignon with Gorgonzola Cream Sauce



  • 2 (6 oz.) Filet Mignon
  • 1 tsp. Olive Oil
  • salt and pepper to taste


Cream Sauce:

  • 1 tbsp. butter
  • 1 shallot, minced
  • 1 tsp. garlic, minced
  • 1 c. Heavy Cream
  • 3 oz. Gorgonzola Cheese, crumbled
  • 2 tbsp. freshly grated Parmesan Cheese
  • A Pinch of Cayenne Pepper
  • 1/4 c. chopped walnuts
  • salt and pepper to taste



  1. Preheat the oven to 500F. Place a large oven-proof skillet in the oven as it preheats.
  2. Bring the steaks to room temperature. Rub with olive oil and season with salt and pepper to taste.
  3. Remove the oven-proof skillet from the oven carefully and place it on a burner. Set this burner to high, while leaving the oven on.
  4. Place the steaks immediately into the hot skillet and sear all sides, turning after 1-2 minutes per side.
  5. Transfer the steaks and skillet into the 500F oven and cook until the internal temperature has reached your desired doneness. A medium steak will read 140F on a thermometer inserted into its center.
  6. Remove steaks and place on a warm platter, tented loosely with foil and allow them to rest for 5 to 10 minutes.
  7. Meanwhile, heat butter in a saucepan until melted, then add the shallots and garlic and saute until tender, 5 to 7 minutes. Pour in the cream and let it cook until reduced by half, roughly 10 minutes. Turn the heat to low and add the Gorgonzola and Parmesan cheeses, allowing them to melt. Season with salt and pepper and a pinch of cayenne pepper. Gently fold in walnuts.
  8.  Serve over the steaks, and enjoy with a glass of your favorite wine!
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