For a vegetable on the side, asparagus is equally easy to prepare. Cut off the woody ends, drizzle with olive oil, preferably a lemon olive oil or mixed citrus olive oil, and roast in the oven.
The quality of the meat, just like last time when I made the Filet Mignon with Red Wine Boysenberry Reduction, was superb. This is a dish that you have to watch closely. If you are not familiar with filet mignon, you definitely do not want to overcook it and have it be grey in the middle.
Here is a great article that should help you decide what temperature to cook your filet mignon. Remember that it will continue to cook even after you take it off the stovetop. My pieces were about two inches thick so remember that if you have a different thickness of meat that you may need to adjust your cooking time.
Filet Mignon with Onion Gorgonzola Sauce
Makes 2 servings
- 2 filet mignon (You could also substitute ribeye steaks)
- 2 Tablespoons Butter
- 4 Tablespoons Butter
- 1 whole Very Large Yellow Onion, Sliced
- 1 cup Heavy Cream
- 1/2 cup Crumbled Gorgonzola (or Blue Cheese)
1. Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare. (For filet mignon I usually cook about 3-4 minutes on each side then put it in the oven for about 4 minutes. This time will vary depending on how big your ribeyes are. You should consult this article for more info about cooking filet mignon if you are unsure.)
2. Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Recipe slightly adapted from Pioneer Woman. Sharing this recipe at the following fun link parties.
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