Friday, February 12, 2016

GORGONZOLA CRUSTED FILET MIGNON

Filet Mignon steaks are expensive and lack a lot of flavor, but they are so very tender. When you find them on sale, buy a couple and make this topping to add tons of flavor to your fillets. This would be a fabulous Valentine's Day Dinner for two.



1 slice crusty white bread, cubed
4 T (60 ml) Gorgonzola cheese, softened
½ t (2 ml) freshly ground black pepper
2 t (10 ml) minced fresh rosemary leaves
1 slice pancetta or bacon, minced
1 T (15 ml) minced shallot or onion
2 6-oz (185 g) filet mignon steaks
Sea salt and freshly ground black pepper
1 t (5 ml) extra-light olive oil or grape seed oil
1 t (5 ml) unsalted butter

¼ cup (60 ml) Cognac or brandy
½ cup (125 ml) beef stock
1 T (15 ml) unsalted butter

Place bread cubes in a food processor or blender and puree into fine crumbs.
In a small mixing bowl, combine 4 tablespoons of the bread crumbs, Gorgonzola cheese, black pepper, and rosemary.

In a cast-iron skillet, cook pancetta or bacon until crisp.
Discard grease.

Preheat oven to 400 F (200 C) degrees.

Season steaks with salt and pepper.
Heat the same cast-iron skillet over medium-high heat.
Add oil and butter and when it is very hot but not smoking, sear the steaks for 2 minutes per side.

Transfer steaks to a small baking sheet.
Top each steak with half of the bread crumb-cheese mixture and bake in oven for 5 to 10 minutes, to your desired doneness.

While steaks are baking, heat the skillet over medium heat.
Add the beef stock or broth and reduce by half.
Add the Cognac and cook for another 2 minutes.
Add the tablespoon of butter and whisk until it is thoroughly incorporated into the sauce.
Season to taste with salt and pepper.

Remove steaks from oven and check with a meat thermometer through side of steaks.
Very Rare - 135 F (57 C) 
Rare - 140 F (60 C)
Medium Rare - 145 F (63 C)
Medium – 150 F (66 C) 

Serve with a green vegetable and mashed potatoes.

Serves 2


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