Jul 13 2026
Restaurants›Mama Carolla's›Cousin Mary's Recipe

Cousin Mary's Recipe

Inspired by Mama Carolla's
Time30m
Serves1

our 8oz filet cooked to perfection and stuffed with gorgonzola, then gravied with a brandy cream sauce

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Ingredients

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Steak

Stuffing

Brandy Cream Sauce

Method

Preparing the Filet

  1. 1

    Season the Filet

    Sprinkle salt and black pepper evenly over the filet mignon on both sides.

  2. 2

    Sear the Filet

    In a skillet, heat olive oil over medium-high heat. Once hot, add the filet and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 5 minutes.

Stuffing the Filet

  1. 3

    Stuff the Filet

    Using a sharp knife, create a pocket in the filet mignon by slicing it horizontally. Fill the pocket with gorgonzola cheese, ensuring it is evenly distributed.

Making the Brandy Cream Sauce

  1. 4

    Sauté Shallots and Garlic

    In the same skillet used for the filet, melt butter over medium heat. Add finely chopped shallots and minced garlic, cooking until softened, about 2 minutes.

  2. 5

    Add Brandy

    Carefully add brandy to the skillet, scraping up any browned bits from the bottom. Allow the brandy to reduce for 1-2 minutes.

  3. 6

    Incorporate Heavy Cream

    Pour in the heavy cream and stir well. Season with salt and black pepper. Cook on low heat for about 5 minutes, allowing the sauce to thicken slightly.

Serving

  1. 7

    Plate the Dish

    Slice the stuffed filet in half to showcase the gorgonzola filling. Place it on a plate and drizzle the brandy cream sauce over the top. Serve immediately.

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