Filet Mignon Ao Molho De Gorgonzola Recipe
Grilled filet mignon in a gorgonzola sauce served with creamy risotto
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Ingredients
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For the Filet Mignon
For the Gorgonzola Sauce
For the Creamy Risotto
Method
Cooking the Filet Mignon
- 1
Prepare the Steaks
Take the filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Grill the Steaks
Add the steaks to the pan and cook for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove from heat and let them rest while you prepare the sauce.
Making the Gorgonzola Sauce
- 4
- 5
Sauté Garlic
Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- 6
Add Cream and Gorgonzola
Pour in the heavy cream and bring to a gentle simmer. Add the Gorgonzola cheese and stir until melted and smooth.
- 7
Finish the Sauce
Stir in the chopped parsley. Season with salt and pepper to taste.
Preparing the Creamy Risotto
- 8
- 9
Toast the Rice
Add the Arborio rice to the pot and stir for about 2 minutes until the rice is lightly toasted.
- 10
Deglaze with Wine
Pour in the white wine and stir until it has mostly evaporated.
- 11
Add Broth Gradually
Begin adding the chicken or vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
- 12
Finish the Risotto
Continue adding broth for about 18-20 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.