Seared Filets of Beef with Gorgonzola Cream – Recipe! Image 1
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Seared Filets of Beef with Gorgonzola Cream – Recipe!

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Steak is my husband’s favorite meal, so on special nights I prepare it for us.  Beef can be pricey and especially the filet cut, but on occasion it is well worth the splurge.  Some people prefer rib eyes to the filets because they contain a lot more fat, but if cooked properly, I disagree…flavor, flavor, flavor.

In this recipe, Filets of Beef with Gorgonzola, the entire meal is very simple to prepare.  The gorgonzola sauce contains only two ingredients other than a pinch of salt and pepper and as for the steaks, it’s all about timing.

Gorgonzola is an Italian blue cheese and even if you don’t think you are a fan, you should try this sauce recipe because it has just a hint of bleu that reduces into the rich cream.  The combination of flavors is so magical because of the deep hearty beef of the steak, along with a slight tang from the cheese sauce.  And if you drink red wine, lookout, this is the ticket for a delicious meal.

Ingredients

2-4, 6 ounce filets of beef – preferably 2+ inches thick

1 cup heavy cream

2 ounces good gorgonzola cheese

salt

pepper

grapeseed oil

(Serves 2-6)

To Prepare:

1.  Preheat the oven to 450 degrees.  In a small saucepan over low heat, add the cream and gorgonzola cheese.  Stir and cook the sauce on low for 2 minutes until the cheese is melted.  Reduce to simmer and continue cooking while you prepare the steaks.

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2.  Pat the filets dry with a paper towel and sprinkle the steaks heavily with salt and pepper on both sides.

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3.  In a large cast iron skillet over high heat, drizzle in 3 tablespoons of grapeseed oil.  Let the oil heat for 3 minutes or until lightly smoking.  Add the filets to the pan and let sear for 3 minutes.

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4.  Flip the filets over with a spatula in the pan and let them cook on the other side for 2 minutes.

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5.  Place the pan in the oven to cook the filets for the reminder of the time, about 6-8 minutes for medium rare (it depends on the thickness of the steaks.)  Cook for less time if your steaks are less than 2 inches thick.

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6.  Remove the steaks from the oven and place them on a plate covered with foil to rest for at least 5 minutes.  You don’t want all the juices to run out when you cut them!

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7.  Add a pinch of salt and pepper to the sauce, stir and turn off the heat.  The sauce should be reduced by at least half.

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8.  You can cut the steaks in half, if you like less meat like me, or serve whole with a nice dollop of Gorgonzola Cream!  Go old school and serve with baked potatoes and salad.  Enjoy!

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