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Filet mignon w/ Gorgonzola Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 525kcal

Ingredients

  • 2 tbsp Steak seasoning Montreal steak seasoning or comparable brand
  • 16 oz Beef tenderloin steaks
  • 1 tsp Extra-virgin olive oil
  • 4 cloves Garlic
  • 6 sprigs Fresh thyme plus more for garnish
  • 2 tbsp Butter
  • 3/4 cup Heavy cream
  • 1/2 cup Gorgonzola cheese crumbled, extra for garnish
  • 4 slices Crusty bread buttered and toasted with salt and pepper
US Customary - Metric

Instructions

  • Rub steak seasoning onto both sides of the steaks and generously season with salt.
  • Preheat a non-stick pan or skillet over medium-high heat.
  • Add the oil. Sear the steaks to get a nice crusty brown on both sides. Lower the heat to medium-low, add the garlic, thyme, and butter and cook until the desired temperature is reached using a thermometer. Using a spoon, occasionally baste the top of the steak with the butter in the pan while cooking (see below, cooking time will vary based on desired temperature of the steak). Place the steak on a plate to rest for 2-3 minutes before serving.
  • While the steak is resting, in a sauté pan over medium heat, add the cream and gorgonzola. Bring to a simmer until the sauce reduces in volume and starts to thicken. Once the sauce has a smooth thickened consistency, remove it from the heat.
  • Serve the steak with the sauce. Garnish with gorgonzola, thyme, and garlic cloves. Serve with bread.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 525kcal | Carbohydrates: 20g | Protein: 33g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 473mg | Potassium: 544mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1063IU | Vitamin C: 4mg | Calcium: 174mg | Iron: 4mg