Ingredients

The following ingredients have 2 Servings
  • 2 tbsp unsalted butter
  • 2 1- inch to 1 1/2-inch thick filets
  • kosher salt (to coat)
  • ground black pepper (to coat)
  • 2 tbsp unsalted butter
  • 1 shallot (minced)
  • 1 clove garlic (minced)
  • 2 heaping tbsp. crumbled gorgonzola cheese
  • 2-3 tbsp heavy cream
  • kosher salt (to taste)
  • ground black pepper (to taste)

Instruction

  • Heat a heavy-bottomed pan over medium-high to high heat.  Add the butter and allow to melt.  Generously coat each side with kosher salt and pepper.  Add filets to the hot pan.  Cook 3-4 minutes, allowing for the cooking side to create a nice browned crust, and then flip.  Cook for an additional 3-4 minutes on this side.  Set aside on a clean plate and cover with aluminum foil while you cook your sauce.
  • Heat a clean sauce pan over medium heat.  Add the butter and allow to melt.  Add shallot and cook for 2 minutes, stirring occasionally.  Add garlic and cook for one minute.  Add gorgonzola and stir to help melt.  Once cheese as melted, add heavy cream, 2 tbsp. at first, and stir to incorporate.  If you'd like a thinner sauce, add the additional tbsp. of cream.  Season with kosher salt and ground black pepper to taste.  Drizzle over filet mignon and serve.