Let’s fancy things up this holiday season! One thing that never gets old is a good filet mignon steak. I don’t care how it’s served really: over a salad, with some sides, anything!
One thing I do love is when my filet is crusted with blue cheese. While I know that some of you will likely turn your nose up when you hear ‘blue cheese’ I think this recipe is definitely worth trying. Instead of crusting the filet with blue cheese (which you could obviously still do if you prefer), I muted the robust flavor by adding Gorgonzola cheese to a delicious mashed potato dish to be served alongside the filet. Gorgonzola is a specific type of blue cheese, produced in Northern Italy. While gorgonzola still has the crumbly, salty taste, yet it just isn’t quite as stinky as traditional blue cheese–making it more palatable, in my opinion, for the blue cheese haters out there.
I will never take credit for something that isn’t my own– Ina Garten, thank you for teaching me how to make steaks absolutely perfect in home. Typically, we have a grill to grill our steaks, but while living in our apartment, I’ve had to master the steaks in the oven– and this method is perfect!
Filet Mignon with Gorgonzola Mashed Potatoes
For the Gorgonzola Mashed Potatoes:
- 2 lbs yukon gold potatoes
- 1.5 tsp kosher salt
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy creamer you can sub milk here
- 1/2 cup gorgonzola cheese, crumbled
For the Filet Mignon:
- 4 [2-inch thick] filet mignons, about 6-8 ounces each
- 3 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- Preheat the oven to 400 degrees F.
Make the Potatoes:
- Cut the potatoes into 2 inch chunks (you can peel yours first if you'd like, I just leave mine unpeeled). Place in a pot and fill with water so that the potatoes are covered by 2 inches. Bring pot of water to a boil. Once boiling, add 1 tsp of salt and boil the potatoes until they are fork tender, about 15 minutes.
- Drain the potatoes and leave in collendar to let steam for 5 minutes. Meanwhile, place the pot back over the heat but reduce the heat to low. Melt the butter. Add garlic and gently cook, stirring, being careful not to burn, about 2 minutes.
- Add the creamer and stir to combine. Add the potatoes into the skillet and using a potato masher, mash until smooth. Stirring so that it is well combined with the creamer.
- Sprinkle in the gorgonzola cheese and the remaining 1/2 tsp salt. Remove from heat and stir to combine. Taste, add more salt if desired. If your potatoes seem dry, add an additional 1/4 cup of creamer to rehydrate as needed. Cover and keep warm until ready to serve.
For the Steaks:
- Heat a large cast-iron skillet over medium-high heat for about 5 minutes.
- Meanwhile, using a paper towel, pat the steaks very dry. Place the salt and pepper on a small plate and mix until evenly combined. Lightly press the top and bottom of the steaks into the salt and pepper to help the salt and pepper adhere and have them generously coated on the top and bottom.
- Pour the oil into the hot skillet. Once it is shimmering, add the steaks and sear until golden brown (on the top and bottom only) for 2 minutes per side.
- Remove the skillet from the heat and transfer into the preheated oven. Cook the filets for 8 to 12 minutes, depending on how you prefer your steaks cooked [120 degrees for rare and 125 degrees for medium-rare.] Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
- Serve the steaks with the gorgonzola mashed potatoes. Enjoy!