Filet Mignon Gorgonzola with Sun Dried Tomatoes
Elevate your next dinner with the irresistible flavors of Filet Mignon Gorgonzola with Sun-Dried Tomatoes, a luxurious dish perfect for special occasions or indulgent weeknights. This recipe starts with tender, perfectly seared filet mignon steaks, basted in garlic-infused butter and finished in the oven to achieve ideal doneness. They’re crowned with a velvety sauce made from creamy gorgonzola cheese, rich heavy cream, and bursts of tangy chopped sun-dried tomatoes for a flavor combination that’s both bold and sophisticated. Garnished with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Pair it with roasted vegetables or silky mashed potatoes for a restaurant-worthy experience in the comfort of your own home. Ready in under 45 minutes, this filet mignon recipe delivers a five-star meal with minimal effort.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Filet mignon steaks
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 1 cup (crumbled) Gorgonzola cheese
- 1 cup Heavy cream
- 0.5 cup (chopped) Sun-dried tomatoes
- 1 tablespoon (chopped, for garnish) Fresh parsley
Instructions
Remove the filet mignon steaks from the refrigerator and allow them to come to room temperature for about 20 minutes. Preheat your oven to 400°F (200°C).
Season both sides of the filet mignon steaks with salt and freshly ground black pepper.
In an oven-proof skillet, heat the olive oil over medium-high heat until shimmering. Add the steaks and sear for 2-3 minutes on each side, until a golden-brown crust forms.
Add the butter and minced garlic to the skillet. Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and garlic mixture for an additional 1 minute.
Transfer the skillet to the preheated oven and cook the steaks for 5-7 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure accuracy (135°F for medium-rare). Remove the steaks from the oven, tent them with foil, and let them rest for 5 minutes.
While the steaks rest, prepare the gorgonzola sauce. In a small saucepan over medium heat, combine the heavy cream and gorgonzola cheese. Stir until the cheese is melted and the sauce is smooth, about 3-4 minutes.
Add the chopped sun-dried tomatoes to the sauce and stir well. Cook for an additional 1-2 minutes to warm the tomatoes.
To serve, place each filet mignon on a plate and spoon the gorgonzola sauce and sun-dried tomatoes over the top. Garnish with fresh parsley.
Serve immediately with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.5 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
