Filetto al Gorgonzola e Noci

Filetto al Gorgonzola e Noci ingredients

• 2 6 oz filet mignon steaks
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 medium, finely minced shallot
• 1 minced garlic clove
• 0.25 cup dry white wine (e.g., Pinot Grigio)
• 0.5 cup heavy cream
• 2.5 oz, crumbled Gorgonzola cheese
• 0.25 cup, toasted and roughly walnuts
• 1 tbsp, chopped, for garni fresh parsley

How to make Filetto al Gorgonzola e Noci

1. Pat the filet mignon steaks dry thoroughly with paper towels. Season both sides generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Preheat an oven-safe heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat for 3-5 minutes, until very hot. Add 1 tablespoon olive oil to the pan.
3. Carefully place the seasoned steaks into the hot skillet. Sear for 3-4 minutes per side for medium-rare, or until a deep golden-brown crust forms.
4. For medium-rare, transfer the skillet to a preheated oven at 375°F (190°C) and cook for an additional 5-7 minutes, or until the internal temperature reaches 130-135°F (54-57°C) using an instant-read thermometer.
5. Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-7 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
6. While the steaks rest, prepare the Gorgonzola sauce in the same skillet (no need to clean it). Reduce the heat to medium. Add the finely minced 1 medium shallot and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
7. Stir in the 1 minced garlic clove and cook for another 30 seconds until fragrant. Pour in 1/4 cup dry white wine, scraping vigorously with a wooden spoon to deglaze the pan and release all the flavorful fond.
8. Bring the wine to a simmer and reduce it by half, about 2-3 minutes. Stir in 1/2 cup heavy cream and bring it back to a gentle simmer.
9. Add 2.5 oz crumbled Gorgonzola cheese to the sauce, stirring constantly until the cheese has melted and the sauce is smooth and slightly thickened. Season with a pinch of salt and pepper to taste.
10. Stir in the 1/4 cup toasted and chopped walnuts. Slice the rested filet mignon steaks against the grain into thick medallions. Serve immediately, topped generously with the warm Gorgonzola and walnut sauce and garnished with 1 tablespoon fresh chopped parsley.

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