Categories: Steak
Ingredients
- 2 filet mignon steaks
- Olive oil
- Kosher salt and black pepper
- 1 1/4 cups heavy cream
- 2 oz. Gorgonzola, crumbled
- 2 tsp snipped chives
Directions
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Pat the steaks dry with paper towels and brush both sides generously with olive oil. Set aside at room temp for 1 to 1 1/2 hours.
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Place a large, heavy ovenproof saute pan over high heat. Season one side of each steak generously with salt and pepper. When the pan is really hot, place the steaks in the pan with tongs, seasoned side down. Do not move them or press down on them. Cook for 2 1/2 minutes, then season the top of the steaks with salt and pepper and turn them over. Cook for another 2 1/2 minutes. Transfer the steaks to a wire rack set over a plate and let stand at room temp for 30 minutes. Don’t wash the pan.
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eheat the oven to 425.
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To make the sauce, bring the cream to a simmer in a small saucepan and cook for 4 minutes, until thickened. Remove from the heat and stir in the Gorgonzola, chives, and a little pepper.
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Return the steaks to the pan in which they were seared and finish cooking in the oven, 12 minutes for medium-rare. Transfer to the rack again and let rest for 5 to 8 minutes. Serve on warm plates with a spoonful of the sauce. Pass the remaining sauce on the side.