Black and Blue Filet Mignon Recipe

Prepare the Steak

Season the filet mignon steaks on both sides with salt and black pepper.

Sear the Steak

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned filet mignon and sear for 3-4 minutes on each side for medium-rare, or until desired doneness.

Rest the Steak

Remove the steaks from the skillet and let them rest for about 5 minutes before serving.

Melt Butter

In the same skillet used for the steak, melt the butter over medium heat.

Add Garlic

Add minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Prepare Sauce

Pour in the heavy cream, stirring continuously, and bring to a gentle simmer. Add the crumbled Gorgonzola cheese and stir until melted and smooth.

Finish Sauce

Stir in chopped parsley and season with salt and pepper to taste. Keep warm until ready to serve.

Roast Garlic

Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.

Boil Potatoes

While the garlic is roasting, place the peeled and cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

Mash Potatoes

Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of the skin and add to the potatoes along with butter, milk, salt, and black pepper.

Mix and Serve

Mash the potatoes until smooth and creamy. Adjust the seasoning if necessary, and serve alongside the filet mignon and Gorgonzola sauce.