Chef Chuck's Filet Mignon with Gorgonzola Gravy

Bistecca al Gorgonzola


Steak for dinner once in a while is always a treat and a very hearty choice. Along with my Gorgonzola gravy and fresh broccoli it's a complete meal. My blend of sharp Gorgonzola and the dry Chianti seem to have made friends quickly!! The fresh sage gave the dish a down to earth taste. All together this is one tender melt in your mouth steak.


Filet Mignon
2 filet mignon steaks 1 1/2" thick
1 teaspoon olive oil
1 teaspoon butter
1 cup beef broth
1/2 cup Chianti wine
2 tablespoons heavy cream
2 tablespoons Gorgonzola, crumbled
1 tablespoon fresh sage, chopped
1 teaspoon flour


Steaks should be at room temperature atleast half an hour. Salt and pepper both sides. In a large heavy pan, get it searing hot add olive oil and butter and place steaks in pan. Do not move, cooking 6 minutes each side or 150 internal temperature for medium rare. Remove steaks to a cutting board cover and allow to rest 10 - 15 minutes. Meanwhile, carefully add broth to pan then wine and stir. Add heavy cream, cheese and flour, reduce two thirds in volume then stir in chopped sage, strain and serve.


Buon Appetito!