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It’s time for a little steakhouse in your house! GorgonzolaFilet_CPOne of the classic steakhouse pairings of a filet mignon and Cabernet Sauvignon gets even better when the steak is topped off with a decadent gorgonzola cream sauce (recipe below).  Throw in some rosemary and truffle potato wedges on the side and you’ll bring the steakhouse experience to your house at a fraction of the price. With all the money you saved, why not splurge on an excellent bottle of wine and treat your loved one to a romantic night in.

My husband and I recently enjoyed a 2007 Stags Leap Artemis Cabernet with this dish. It made for an outstanding pairing!  There are several other wines that work well with this dish including Malbec, Merlot and Rioja. Here are a few other options from everyday value wines to some premium selections.

Recipe: Filet Mignon w/Gorgonzola Cream Sauce & Rosemary Truffle Potato Wedges

Ingredients

(4)  1 & 1/2 inch thick Filet Mignon, season with salt & pepper

4 cups half & half
6 oz gorgonzola
1/2 tsp. salt
1/2 tsp. blk. pepper
2 tablespoons fresh cut rosemary (fine chop)

4 Yukon gold potatoes (sliced into wedges – 8 per potato)
1/4 cup truffle oil
1 tablespoon salt
1 tsp. pepper
1 tsp. garlic powder
4 tablespoons fresh cut rosemary (fine chop)

Directions

Preheat oven to 450 degrees.

Cut potatoes into wedges and place in medium saucepan covered in water and par-boil for 15 minutes. While potatoes are boiling, place cookie sheet in oven to preheat. The hot surface will help the potatoes crisp up. Drain potatoes and pat dry. Toss potatoes in truffle oil, salt, pepper, garlic powder & rosemary. Put in oven for about 30-40 minutes until golden on both sides. Flip half-way through.

When you place potatoes in the oven, place a cast iron skillet on the other rack and let pre-heat for 20 minutes. Take skillet out of oven and place over medium-high flame.
Place seasoned filet in the skillet, let brown for 2 minutes and sear on the other side for 2 minutes. Place skillet back in oven for 4-5 minutes for medium rare.
Let rest for 10 minutes.

Once the potatoes are in the oven, you can start the gorgonzola sauce. Bring half & half to a boil over a medium-high flame and let boil for 30 minutes stirring occasionally until sauce becomes thick. Remove from heat and add gorgonzola, salt, pepper & rosemary. Keep warm until ready to spoon over filet!
Dean and DeLuca