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    HOME » Recipes » Beef

    Published: Mar 22, 2015 · Modified: Apr 5, 2021· This website generates income via ads ·

    Filet Mignon with Gorgonzola Butter

    Jump to Recipe Print Recipe Pin Recipe

    I've had this idea floating around in my head in which a juicy filet mignon gets topped with a special butter. I have made herb butters, garlic butters, pesto butters, etc, but that wasn't what I wanted.  I once cooked a filet that got rave reviews from Michael. It was a filet mignon with a blue cheese and cream pan sauce. It wasn't much to look at, but it tasted great. Today I did a riff on that sauce by adding Gorgonzola cheese and herbs to softened butter and melting a pat of it over a sizzling steak. It tasted as good as it looked! I served it over apple and rutabaga purée with blanched asparagus and purple scallions.

    Filet Mignon with Gorgonzola Butter @theeggfarm.com

    Michael and I shared this one for lunch and we'll make another for dinner.

    In addition to the gorgonzola cheese, I added chopped parsley, chives, and freshly ground black pepper to the butter. I rolled it into a log and refrigerated it until firm enough to slice. Make sure your steaks are sizzling hot when you add the butter so it melts and runs down the edges of the steak. You could serve this over any other vegetable purée or garlic mashed potatoes for an equally delicious entrée. Rutabagas came in my winter vegetable CSA box this week, so they were the obvious choice. The asparagus and purple scallions were in the box this week as well. I think this is the first time I have used so many items from the CSA box in one meal. I like that! If you haven't tried a vegetable share through a local CSA you really should. It is so much fun to see what you got for the week and find creative ways to use new vegetables. The filets are from a local source of grain fed beef.

    Supporting our local agricultural community is really important to us. In return, we got to have this for lunch today!

    FiletMignon2

    Filet Mignon with Gorgonzola Butter

    Delicious beef tenderloin smothered in a Gorgonzola sauce.
    4.5 from 2 votes
    PRINT Pin
    Prep Time 10 mins
    Cook Time 15 mins
    Marinate 2 hrs
    Total Time 2 hrs 25 mins
    Course Main Course
    Cuisine American
    Servings 2 servings
    Calories 1112 kcal

    Equipment

    • Oven proof saute pan
    • Small bowl
    • Plastic wrap
    • Zip-top bag

    Ingredients
      

    For the Gorgonzola herb butter:

    • ½ cup stick salted butter, from temperature
    • 2 ounces Gorgonzola cheese crumbled
    • 2 tablespoons chopped fresh herbs I used parsley and chives
    • 1 teaspoon freshly ground black pepper

    For the steak marinade:

    • 2 Tablespoons olive oil
    • 2 teaspoons Worcestershire sauce
    • 1 tablespoon freshly ground black pepper

    For the steaks:

    • 12 oz filet mignon steaks trimmed and tied with butcher's twine to form a circle
    • Kosher salt to taste

    Instructions
     

    • Preheat the oven to 375 degrees.
    • Make the Gorgonzola herb butter by mixing all ingredients in a small bowl. Form into a 4 inch log by rolling in plastic wrap. Twist the ends to close and refrigerate until firm.
    • You can make this a few days in advance and refrigerate or freeze. Thaw in the refrigerator before using.
    • Make the marinade for the steaks by mixing all ingredients in a zipper bag. Trim the excess fat and the filets and tie two lengths of butcher's twine around the steaks to form a circle.
    • Cut off the excess twine. Carefully place the steaks in the bag with the marinade and flip the bag over a couple of times to coat the meat. Minimum marinade time is 2 hours.
    • Keep in the refrigerator up to one day, flipping them every few hours. Lay the bag on a paper place in case of leakage.
    • Remove the steaks and allow them to come to room temperature before cooking.
    • Heat an oven-proof sauté pan with a drizzle of olive oil over high heat. Remove the streaks from the marinade and place one at a time with tongs into the hot pan.
    • Sear one side well, then the other. Using the tongs roll the steaks in the hot pan to sear the edges. Place the pan in the oven to finish cooking to your desired degree of doneness.
    • Use a meat thermometer to check and allow for the temperature to increase slightly while the steaks are resting. Don't over cook them!
    • While the steaks are still hot add a pat of the Gorgonzola herb butter to each steak and allow it to melt.

    Nutrition

    Nutrition Facts
    Filet Mignon with Gorgonzola Butter
    Amount per Serving
    Calories
    1112
    % Daily Value*
    Fat
     
    105
    g
    162
    %
    Saturated Fat
     
    52
    g
    260
    %
    Trans Fat
     
    2
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    40
    g
    Cholesterol
     
    262
    mg
    87
    %
    Sodium
     
    944
    mg
    39
    %
    Potassium
     
    710
    mg
    20
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    38
    g
    76
    %
    Vitamin A
     
    1767
    IU
    35
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    203
    mg
    20
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword cheese, filet mignon, Gorgonzola, sauce
    Tried this recipe?Let us know how it was!
    steak600b

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    Comments

    1. Lil Polley says

      March 24, 2015 at 5:26 pm

      5 stars
      Hi Mary, I was going through our George Crudo class from last year and found your blog info and decided to check it out. Your photography is outstanding and your recipes just drew me right in.
      George is doing another class this spring...which I am thinking about. It's probably a repeat of his previous class, but I love being in a workshop. Hope to see you in another workshop.!

      Reply
      • Mary says

        March 24, 2015 at 5:46 pm

        Thanks Lil!

        Reply
    2. Thalia @ butter and brioche says

      March 23, 2015 at 12:48 am

      You have cooked this to perfection, i can't think of anything more I'd rather eat than this now!

      Reply
      • Mary says

        March 23, 2015 at 3:20 am

        Thank you Thalia. It was so good we ate it twice in one day. I appreciate your kind comment.

        Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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