Sunday Gravy with yeah right: Filet Mignon with Gorgonzola Cream Sauce

Good morning all!

Sorry about inducing a drooling fit first thing in the morning.

This post today may be a bit shorter than normal.

Stop applauding, that shit ain’t funny.

It could be shorter because work has been absolute chaos lately. I sure as hell won’t get into the full details but it involves my dumb ass suddenly thinking I’m forty again and mid career and holy shit I have an opportunity for expansion and adding on additional services and I can look like a goddamn hero to my customer and WHY THE FUCK DON’T I JUST SIT BACK THE LAST FEW YEARS BEFORE RETIREMENT AND LEAVE WELL ENOUGH FUCKING ALONE!!??

Because that’s just me that’s why. I’ve always been overly ambitious at work and when a new challenge arrives well I’m motherfucking Superman ain’t I?

And I make shit work!

Anyway, I’m trying to bang out this post on Friday before it runs on Sunday – today! – so here we are.

We are going to break out a great big old box of razzle fucking dazzle for the proceedings today.

We’re making filet mignon. Scratch that shit. We’re making perfectly cooked filet mignon and we’re serving it with a gorgonzola cream sauce.

Look at that goddamn picture!

It’s fucking magical.

Sure, sure I have heard it a million fucking times, “Filet doesn’t taste like steak. It’s too lean. I would rather have ribeye. WAHHHH.”

I get it.

I will also say that to flawlessly execute a perfectly cooked filet is a shitload more challenging than searing off an aged ribeye steak.

Plus there’s something about that chew. Like fucking butter. You can’t get that chew from any other steak. It’s not even a chew really, it’s more of a “melt.”

And when done right it’s fucking perfection.

Let’s get after this fucker.

May as well address the price right off the bat.

Yes, that would be twenty five bucks a pound.

Let’s get a closer look at least.

The steak on the right is the main player. See the one on the left? That’s an edge piece, that ain’t no center cut shit. Plus, notice the fat line and cartledge on the left steak? That’s called the “chain” and if you want to piss off your filet fans in a restaurant you would serve a piece with the chain.

Don’t do that. Just don’t.

You want these bad boys to get to room temperature prior to cooking because they will cook really fucking fast. If you have a cold center on that filet when you start the sear well guess what will happen?

You’ll have a cold uncooked center on the finished product and that would just be plain dumb and stupid.

Season the filets liberally with salt and pepper.

That’s all we’re doing. Just salt and pepper. No other tricks or shenanigans needed. Go heavy on the salt and pepper though.

These will sear in a smoking hot cast iron skillet with some butter used as lube.

Yeah, this isn’t going to suck.

About 4-5 minutes per side should do.

Give them a turn.

Yep. And it’s all MINE!

We’ve got a few things in play today but let’s do the gorgonzola cream sauce next.

Gorgonzola cream sauce!

recipe inspired by asweetpeachef.com

2 tablespoon unsalted butter

1 shallot minced

1 clove garlic minced

2 heaping tbsp crumbled gorgonzola cheese

2-3 tablespoon heavy cream

kosher salt to taste

ground black pepper to taste

Ever fuck around with this stuff?

That would be this stuff.

Gorgonzola is many things. Being subtle is NOT one of those things. I also love it unconditionally. This shit is fucking killer. I’ll slap this shit on a cracker and be one happy fucking asshole! You WILL need a frosty cold beverage standing by.

What else?

Oh yeah, gonna need a shallot.

Fuck am I supposed to do with that? Mince the goddamn thing already!

To finish the sauce we’ll also need a minced clove of garlic and a couple two three tablespoons of heavy cream.

Saute the shallots in butter.

Just a couple of minutes before adding the garlic and the gorgonzola.

Next add the cream. Enough to your liking. It’s a texture thing at this point. I like this a little gooey.

If all that luxuriousness isn’t enough, how about we add another indulgent side dish. You know this one.

Angel Hair Parmesan!

We’ve made this shit many times. Use that search feature at the bottom of the page for the full recipe, I’m busy over here.

Get your pasta.

Grate up your parm.

Mince up some fresh chives.

Build your roux and add in the heavy cream.

Add the parmesan then stir until thickened. Be sure to keep some of the pasta water to adjust your richness. This fucker tightens up if you’re not careful.

Next pour this sauce over the pasta and stir in the chives.

Let’s plate this stuff up already.

Grab some pasta, our spinach salad. That would be the usual with spinach, strawberries, slivered almonds, red onion and homemade vinaigrette.

We do that one a lot around these parts.

Grab a steak and put some of the gorgonzola sauce on there.

You know, we’re gonna need to get a bit closer for this.

Dare I say, closer still?

I dare! I dare!

I’ll give you a moment to shower off.

That cook is textbook. Fucking. Beautiful.

Don’t even start with the too rare shit. You go past that beautiful deep red hue and your ass just fucked up a 25 dollar per pound filet.

I have seen people and actually I work with a guy who orders his filet well done and decorum only keeps me from screaming “THE FUCK IS WRONG WITH YOU!!!??” directly into their face.

Jesus. “Well done” he says.

I mentioned this before but the best thing about using my cast iron skillet for some of these dishes is…

She’s in her goddamn PRIME! 

Fabulous. Perfect. Delicious. You pair this with the right wine and you are eating pure jetsetter luxury for economy class prices.

I loved the shit out of this meal. One of my favorite things ever.

Make this shit for date night and you can retire as a legend.

You know, 90% of me planning this meal was for the food porn money shot of the filet and I most definitely did not disappoint myself.

One more time for the world!

/drops mike

//trips over mike

//busts upper lip

[holding bloody lip]

Thansh for Thtopping by y’all.

Be thafe and enjoy your Thunday.

PEACE!