Pan Seared Filet Mignon with Gorgonzola Butter
Looking for the perfect filet mignon recipe? This is it! Cooking filet mignon is easier than you think and ready in less than 30 minutes! Topped with an easy gorgonzola butter. Feel free to substitute blue cheese for the gorgonzola, and thyme or rosemary for the chives. Have a thicker steak? Don't worry! Check out my notes below for an extra step to make sure your steak gets done!
Ingredients
- 4 6- ounce filet mignon steaks
- 2-3 tablespoons olive oil or avocado oil
- 1/3 teaspoon black pepper
- 1/3 teaspoon garlic powder
- 1/3 teaspoon sea salt
For the gorgonzola garlic herb butter:
- 6 tablespoons butter, salted, softened
- 1/3 cup gorgonzola cheese, crumbled
- 1/8 cup chives/green onions, chopped
- 1/2 teaspoon garlic powder
Instructions
- Remove filet mignon from the refrigerator. Pat the surface of the steaks dry with paper towels. For the best results, allow the steak to rest at room temperature before cooking to remove the chill.
- Add oil to cast iron pan or non-stick skillet. Heat over medium-high heat until the oil sizzles when drops of water are dropped into it.
- Place steaks into the hot oil. Sear for 4-5 minutes until a golden brown crust has formed. Do not move the steak around while it is searing.
- Flip to the second side and sear for 2-3 minutes or until the internal temperature of the steak reads 125 degrees Fahrenheit (for medium rare) or 135 degrees Fahrenheit (for medium) using an instant-read thermometer. Remember that the steak will continue to cook after it's pulled from the skillet.
- Once the desired internal temperature has been achieved, grab a tongs and use it hold the steak on it's side in the skillet. Quickly sear the narrow sides of the steak, just 10-15 seconds per side.
- Remove and place filets on a plate or cutting board. Let the steak rest for 5 minutes to allow the juices to redistribute.
- While the steak rests, add the ingredients for the butter into a small bowl. Mash with a fork until well combines.
- Add compound herb cheese and garlic butter to the top of the steak. Serve warm.
Video
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Notes
(THICK FILETS): My steaks were just slightly over 1-inch thick. Sometimes, you will find filet mignon that is closer to 2 inches thick. If you have a thicker steak, don't worry! Just preheat your oven to 300 degrees Fahrenheit. Follow steps 1-5 in the recipe above, then transfer the seared steaks onto a rimmed baking sheet (or leave in your oven-safe skillet). Roast in the preheated oven for 3-5 minutes, until the internal temperature reaches the desired temp (see instructions above). You still want to get a good sear on the steak, but any more time in the pan will leave it with a burnt crust, so you will have to finish your steak in the oven.
(GRILL): Of course, you can make a good steak on the grill too! If you're a grill master, I recommend searing over high, direct heat for 5-6 minutes, then flipping and finishing for 3-4 minutes. If the steak is getting too charred, just move it to indirect heat to finish and use your meat thermometer to temp it!
(CREAM SAUCE): If you'd rather make a gorgonzola cream sauce for topping, just whisk a tablespoon each of melted butter and flour in a saucepan to make a roux (paste). Add 1 cup of heavy cream and 3-4 ounces of gorgonzola. Whisk vigorously to combine until it's thickened, and season with salt and pepper to taste. Serve over the top of the steak.
Serving: 1, Calories: 771kcal, Carbohydrates: 1g, Protein: 48g, Fat: 63g, Saturated Fat: 26g, Polyunsaturated Fat: 31g, Trans Fat: 1g, Cholesterol: 219mg, Sodium: 532mg
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