Filet Mignon with Horseradish Gorgonzola Sauce
This is one of those recipes that if you master, you’ll be creating restaurant quality steaks in your own home. Butter basting the filet’s with garlic and herbs is already next level, but the addition of the Horseradish Gorgonzola Sauce is just amazing! Filet Mignon with Horseradish Gorgonzola Sauce is fairly quick and easy but perfect for your next dinner party.
If you like your steaks a little more done, you may want to preheat your oven to 400F before you start cooking so that you can finish them for a few minutes in the oven. It also depends upon the thickness of the steak as to how quickly it will cook. For me, it seems to be about 5 minutes per side plus the additional 1-2 minutes for butter basting and once it has a chance to rest, tented for about 10 minutes, it’s the perfect medium rare. If you like Gorgonzola cheese, this sauce will blow you away. It’s the perfect addition to the filets and if you have any leftover, you may be searching for other things to eat it with. It’s that good!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Course
Entree
Cuisine
American
Servings
4 servings
Ingredients
4 Filet Mignon Steaks
Kosher Salt & Black Pepper
Extra Virgin Olive Oil
4 Tbs. Butter, divided
4 cloves Garlic, divided (2 whole and 2 minced)
2 Sprigs Fresh Rosemary
2 Sprigs Fresh Thyme
8 oz. Cremini Mushrooms, sliced thinly
¼ cup Sherry Cooking Wine
For the Horseradish Gorgonzola Sauce
½ cup Heavy Cream
4 oz. crumbled Gorgonzola
1 Tbsp. Prepared Horseradish
Kosher Salt & Black Pepper
Instructions
1. Preheat oven to 400F.
2. Bring the steaks to room temp for about 30 mins. Season the steaks with salt and pepper.
3. Preheat a skillet over medium high heat for 1-2 mins., add Extra Virgin Olive Oil and heat another minute.
4. Sear steak about 4 mins on each side, until it reaches about 135F for medium rare. When you flip it to the second side, add 1 Tbs. butter, 2 cloves of garlic, fresh thyme and rosemary. Tilt the pan and begin to butter baste the steak, spooning the hot butter over the top of the steak for 1-2 mins. When it is done, set aside to tent and rest.
5. Add equal amounts of EVOO and butter over medium heat. Add mushrooms and sauté for about 10 minutes. Add a splash of sherry cooing wine, minced garlic, salt and pepper. Stir to combine, cook for 3-4 minutes, set aside.
6. Make the Gorgonzola sauce. Add ½ cup heavy cream in a pot, add crumbled gorgonzola cheese to melt over medium low heat, add 1/2 Tbsp. prepared Horseradish, stir to combine with salt and pepper, simmer on low for about 5 minutes to thicken, set aside.