Pancetta-Wrapped Filet Mignon with Fig and Gorgonzola Compote

Pancetta-Wrapped Filet Mignon with Fig and Gorgonzola Compote ingredients

• 4 6 oz filet mignon steaks
• 8 strips thinly sliced pancetta
• 1 tbsp olive oil
• 0.5 tsp kosher salt
• 0.25 tsp freshly ground black pepper
• 1 cup dried figs
• 0.5 small red onion
• 0.25 cup balsamic vinegar
• 0.25 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 0.5 cup crumbled Gorgonzola cheese
• 1 tsp olive oil

How to make Pancetta-Wrapped Filet Mignon with Fig and Gorgonzola Compote

1. Preheat your oven to 375°F (190°C). Prepare the 4 (6 oz) filet mignon steaks by patting them completely dry with paper towels. Season each filet with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. Carefully wrap 2 strips of thinly sliced pancetta around the circumference of each filet, ensuring the ends overlap slightly. Secure the pancetta with kitchen twine if needed, preventing it from unraveling during cooking.
3. Heat 1 tablespoon olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Carefully place the pancetta-wrapped filets in the hot skillet.
4. Sear the filets for 3-4 minutes on one side until the pancetta is golden brown and crispy, then flip and sear the other side for another 3-4 minutes until similarly browned.
5. Transfer the skillet directly to the preheated oven and bake for 8-12 minutes, or until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare). Use a meat thermometer for accuracy.
6. While the filets are cooking, prepare the Fig and Gorgonzola Compote. Finely dice 1/2 small red onion. In a small saucepan, heat 1 teaspoon olive oil over medium heat.
7. Add the diced red onion to the saucepan and sauté for 3-4 minutes until softened and translucent, being careful not to brown it.
8. Roughly chop the 1 cup of dried figs. Add the chopped figs, 1/4 cup balsamic vinegar, 1/4 cup dry red wine, 1 tablespoon honey, and 1 teaspoon fresh thyme leaves to the saucepan with the onions.
9. Bring the compote mixture to a gentle simmer, then reduce the heat to low and continue to cook for 10-15 minutes, stirring occasionally, until the liquid has reduced and thickened into a syrupy consistency.
10. Remove the compote from the heat and stir in 1/2 cup crumbled Gorgonzola cheese until it melts into the warm mixture, creating a creamy texture. Taste and adjust seasoning if needed.
11. Once the filets are cooked to your liking, remove the skillet from the oven and transfer the filets to a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes before serving. This allows the juices to redistribute.
12. Remove the kitchen twine before serving. Spoon a generous amount of the warm Fig and Gorgonzola Compote over each Pancetta-Wrapped Filet Mignon and serve immediately.

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