Filet Mignon in Creamy Gorgonzola Sauce
Tender beef filet mignon bathed in a rich, velvety gorgonzola and white wine sauce. This restaurant-worthy dish comes together in under 30 minutes, making it the perfect choice for an impressive weeknight dinner or special occasion.
🛒 Ingredients
8 servings
- 2.2 lbs (1 kg) beef tenderloin
- Salt, black pepper, and garlic powder to taste
- 2 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- ¾ cup (200 ml) dry white wine
- 10 oz (300 g) gorgonzola cheese, crumbled
- ⅔ cup (150 ml) heavy cream
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Directions
- 1
Cut the beef tenderloin into large chunks. Season well with salt, pepper, and garlic powder, then drizzle with olive oil and toss to coat.
- 2
In a large skillet over high heat, sear the beef pieces on all sides until deeply golden brown. Remove and set aside.
- 3
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and lightly caramelized, about 5 minutes.
- 4
Pour in the white wine and scrape up any browned bits from the pan. Let it reduce by half over high heat.
- 5
Add the crumbled gorgonzola and stir over low heat until completely melted and smooth.
- 6
Stir in the heavy cream and simmer gently, stirring, until the sauce thickens enough to coat a spoon.
- 7
Return the seared beef to the pan, toss to coat in the sauce, and serve immediately with fresh pasta or creamy mashed potatoes.
💡 Chef's Tip
Use gorgonzola dolce for a milder, creamier sauce. Finish the dish with toasted walnuts or fresh thyme for extra depth of flavor.
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