Filet Mignon with Gorgonzola Sauce


Serves 4


  • 2 8 oz Filet mignon steaks
  • ½  cup of beef broth
  • ½ shallot chopped
  • 4 oz of gorgonzola 
  • 1 tbsp of salted butter
  • 2 tbsp of heavy whipping cream
  • ¼ cup red wine
  • Salt and pepper to taste


For the meat:

  1. Pat filet mignon dry with paper towel.
  2. Season filets with salt and pepper.
  3. Heat up a cast iron skillet to high heat. Add 2 tbsp of canola oil to the skillet and pan sear the filets on both sides until desired temperature. (125 °F for medium rare.)
  4. Remove from heat and transfer to plate to rest for 5 minutes.
  5. Deglaze the pan with a ¼ cup of robust red wine. 

For the sauce:

  1. In the same deglazed pan, melt the butter and saute the chopped shallots for 2 minutes on low heat.
  2. Increase the heat and add the beef broth to the mixture. 
  3. Add the gorgonzola into the mixture and whisk as it melts.
  4. Add the cream to the mixture and continue to whisk until the sauce is smooth.
  5. If sauce is too thick, add more beef broth until desired consistency. 
  6. Add salt and pepper to taste. Add sauce and meat back into same pan to serve. Enjoy with Borel.
  • Recipe by Patrick Schneider 

Photo by Madie Hamilton on Unsplash