Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese

Feel like preparing something special for the holidays but don’t want to spend hours in the kitchen? With our fig balsamic, you don’t need to create a complicated, multi-ingredient sauce to achieve a deep, rich flavor. Plus, what if we told you that you could prepare this main course all in one skillet, sauce included?  Filet mignon is the cut of beef taken from the smaller end of the tenderloin and is best cooked quickly using direct heat. Pan-searing the filets creates a nice crust to seal in the juices. We use the same skillet to reduce the balsamic vinegar – while the meat rests – picking up the flavor from the juices and brown bits rendered in the pan. Before you start, let your raw filets sit on the counter out of the refrigerator for at least 30 minutes but not more than an hour and a half. We used thicker steaks (about 2 inches) and cooked them longer in the pan. If you prefer, you could butterfly them instead.

INGREDIENTS

• 4 (5-6 ounce) filet mignon steaks, 1 to 2 inches thick (we got ours at Trader Joe’s)
• 3 tablespoons Olive This! Single Varietal EVOO, divided
• Salt and freshly ground black pepper
• ½ to ¾ cup crumbled gorgonzola cheese (about 4 ounces)
• ¾ cup of Olive This! Fig Balsamic
• 2 tablespoons butter

DIRECTIONS

Tying your filets is optional but we tied ours to create a more attractive shape and to help it cook evenly.  We just used one piece of butcher’s twine per filet and no tricky knots necessary, a common double knot will do fine.

Pat steaks dry with a paper towel.  Rub 1 tablespoon of the olive oil onto both sides of all four filets.  Generously salt and pepper both sides as well.

Heat the remaining 2 tablespoons of EVOO in a heavy skillet over high heat until shimmering; swirling to coat the pan. Place the filets into the skillet and reduce heat to medium-high.  Do not move the steaks; let them sear for about 3 minutes (for thinner steaks) to 6 minutes for thicker steaks (about 2 inches).

Flip the steaks using tongs instead of a fork; piercing can let the juices run out while cooking.  The amount of time you cook your steaks depends on how thick they are and your preference for how rare you like your meat.  Time can range from 3-10 minutes on the second side but what’s more important is the internal temperature of the meat.  Checking the internal temperature will most likely give you a more reliable reading than the “finger method” or the clock.

Cook the meat on the second side until you reach your desired temperature (see chart below).  Check periodically using an instant-read meat thermometer inserted into the side of the filet.

• Rare:  120-125 degrees F.
• Medium-Rare:  130-135 degrees F.
• Medium:  140-145 degrees F.

Start at the low end of the range.  You can always cook it a little more.  The meat still continues to cook even while resting off-heat.

Remove the filets from the pan.  Remove butcher’s twine.  Spoon about 2 tablespoons of crumbled gorgonzola cheese onto each filet.  Tent with foil allowing steaks to rest while you make the sauce.  The cheese will also soften.

Add the ¾ cup of fig balsamic back to the same skillet and turn heat to high.  Scrape the bits from the bottom of the pan and reduce balsamic to about 2/3 cup (about 8-10 minutes).  Turn off heat and swirl in the two tablespoons of butter. Salt to taste.

Transfer the cheese-topped filets to plates and drizzle with your fig balsamic reduction.  Serve immediately passing any remaining sauce on the side (we used it on our vegetables too).

SERVES 4

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