This Filet Mignon with Gorgonzola Sauce delivers restaurant-quality beef tenderloin topped with a rich, tangy blue cheese cream sauce made with Gorgonzola, Parmesan, and Dijon mustard. The combination of perfectly seared meat and luxurious sauce impresses guests with minimal effort.
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Prices vary by store
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To make the sauce, melt 2 tablespoons of butter in a saucepan over low to medium heat.
Add the minced shallots and garlic and sweat for about 10 minutes until softened and translucent.
Add the thyme sprig and dry white wine. Increase the heat and reduce the wine until it has almost completely evaporated.
Pour in the heavy cream and Dijon mustard, stirring to combine.
Reduce the heat to low and stir in the crumbled Gorgonzola and grated Parmesan cheese until fully melted and the sauce is smooth.
Season with freshly ground black pepper to taste. Keep the sauce warm while you cook the steaks.
Pat the filet mignon steaks dry and season generously on all sides with coarse salt, black pepper, and dried rosemary.
Heat a cast iron skillet over high heat. Add the neutral oil.
Carefully place the steaks in the hot pan and sear for 2-3 minutes per side, until a deep brown crust forms.
Reduce the heat to low. Add 2 tablespoons of butter and the halved shallots to the pan.
Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for another 2-4 minutes, or until they reach your desired internal temperature.
Remove the steaks from the pan and let them rest for 5-10 minutes before serving.
To plate, spoon a pool of the Gorgonzola sauce onto a plate, place the rested steak on top, and spoon more sauce over the steak. Garnish with chopped fresh chives.
Store leftover filet mignon and sauce separately in airtight containers for up to 3 days. Reheat the beef gently at 275°F for 5–10 minutes; rewarm the sauce over low heat, stirring to prevent scorching.
instant-read meat thermometer · oven-safe skillet or cast iron pan
Sear the filet mignon in a hot buttered pan for 3–4 minutes per side, then finish in a 400°F oven until an instant-read thermometer reaches 130°F for medium-rare.
Yes, prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Gently reheat over low heat, stirring occasionally, before serving.
A full-bodied red wine like Cabernet Sauvignon or Bordeaux complements the rich sauce and tender beef. A dry white wine also works if you prefer lighter options.
Yes—Roquefort, Stilton, or Danish blue cheese deliver similar tangy, creamy results. Avoid milder blue cheeses like Bleu d'Auvergne for stronger flavor.
Use an instant-read thermometer: 125°F for rare, 130°F for medium-rare, 135°F for medium. Alternatively, the touch test—when the meat feels like the fleshy part of your thumb between thumb and forefinger—indicates doneness.
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