Filet Mignon Recipe
Prime-grade filet, complemented by a gorgonzola cream sauce, served with tender asparagus
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Ingredients
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Filet Mignon with Gorgonzola Cream Sauce and Asparagus
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the tough ends of the asparagus. In a pot of boiling salted water, blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Remove and place in ice water to stop cooking. Drain and set aside.
- 2
- 3
Make the Gorgonzola Cream Sauce
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Stir in gorgonzola cheese until melted and smooth. Season with salt and pepper to taste.
- 4
Finish the Asparagus
In the skillet with the cream sauce, add the blanched asparagus. Toss gently to coat and add lemon juice. Cook for an additional 2 minutes.
- 5
Serve
Plate the filet mignon and spoon the gorgonzola cream sauce over the top. Serve alongside the asparagus.