Filet Mignon Recipe
Choice of mushroom, red wine, white truffle oil sauce, with a touch of bechamel or gorgonzola cream sauce with gorgonzola cheese crumbles.
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Ingredients
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Filet Mignon
Mushroom Red Wine Sauce
Gorgonzola Cream Sauce
Method
Preparing the Filet Mignon
- 1
Season the Steaks
Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Sear the Steaks
In a large skillet over medium-high heat, add olive oil. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare doneness (adjust time for desired doneness). Remove from skillet and let rest.
Making the Mushroom Red Wine Sauce
- 3
- 4
- 5
- 6
Add Broth and Thicken
Stir in the beef broth and chopped thyme. Simmer for an additional 10 minutes until the sauce thickens slightly.
- 7
Finish with Truffle Oil
Remove from heat and drizzle in the white truffle oil. Stir to combine.
Making the Gorgonzola Cream Sauce
- 8
Heat the Cream
In a saucepan, add heavy cream and heat over medium-low heat until warm.
- 9
Add Gorgonzola
Add the crumbled gorgonzola cheese and minced garlic. Stir until the cheese is melted and the sauce is smooth.
- 10
Season the Sauce
Season with salt and black pepper to taste. Continue to cook for a few more minutes until thickened.
