Jul 14 2026
Restaurants›Chanta›Filetto Gorgonzola Recipe

Filetto Gorgonzola Recipe

Inspired by Chanta
Time1h
Serves2

A 6oz center-cut filet mignon, buttery soft and pan-seared to perfection, served with sautéed spinach, grilled asparagus, mashed potatoes, and creamy Gorgonzola sauce. It's rich, velvety, and unforgettable.

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Ingredients

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Filet Mignon

Sautéed Spinach

Grilled Asparagus

Mashed Potatoes

Gorgonzola Sauce

Method

Filet Mignon

  1. 1

    Prepare the Steak

    Take the 6 oz filet mignon out of the refrigerator and let it sit at room temperature for 30 minutes before cooking.

  2. 2

    Season the Steak

    Rub the steak with salt and black pepper evenly on both sides.

  3. 3

    Sear the Steak

    In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the steak and sear for 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness.

  4. 4

    Add Butter

    In the last minute of cooking, add 2 tbsp of butter to the skillet and baste the steak with the melted butter. Remove the steak from the skillet and let it rest for 5 minutes.

Sautéed Spinach

  1. 5

    Prepare the Spinach

    Rinse the fresh spinach under cold water and drain well.

  2. 6

    Sauté Garlic

    In the same skillet used for the steak, add 1 tbsp of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

  3. 7

    Cook the Spinach

    Add the spinach to the skillet and toss with the garlic. Cook for about 2-3 minutes until wilted. Season with 1 tsp of salt and 1 tsp of black pepper.

Grilled Asparagus

  1. 8

    Prepare the Asparagus

    Trim the tough ends off the asparagus and rinse under cold water.

  2. 9

    Season and Grill

    In a bowl, toss the asparagus with 1 tbsp of olive oil, 1 tsp of salt, and 1 tsp of black pepper. Preheat a grill or grill pan over medium heat and grill the asparagus for about 5-7 minutes until tender and slightly charred.

Mashed Potatoes

  1. 10

    Cook the Potatoes

    Peel and chop the 2 large russet potatoes into evenly sized chunks. Boil in salted water for about 15-20 minutes until fork-tender.

  2. 11

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add 4 tbsp of butter, 1 cup of heavy cream, 1 tsp of salt, and 1 tsp of black pepper. Mash until smooth and creamy.

Gorgonzola Sauce

  1. 12

    Make the Sauce

    In a saucepan over medium heat, combine 1 cup of heavy cream and 4 oz of crumbled Gorgonzola cheese. Stir until the cheese is melted and the sauce is smooth.

  2. 13

    Season the Sauce

    Season the sauce with 1 tsp of salt and 1 tsp of black pepper to taste. Keep warm until serving.

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