- 4 (5-6 oz) filet mignon steaks, 1 to 2 inches thick
- 3 Tbsp J. Olive Co. Garlic olive oil, divided
- Salt and freshly ground black pepper
- ½ to ¾ cup crumbled gorgonzola cheese (about 4 oz)
- ¾ cup J. Olive Co. Fig balsamic
- 4 tsp J. Olive Co. Butter olive oil
- Tie the filets with butcher’s twine to create a more attractive shape and to help it cook evenly.
- Pat steaks dry with a paper towel. Rub 1 Tbsp of the Garlic olive oil onto both sides of filets. Generously salt and pepper both sides as well.
- Heat the remaining 2 Tbsp of Garlic olive oil 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. Cook until you reach your desired temperature, ranging from 3-10 minutes.
- Remove the filets from the pan, and remove butcher’s twine. Spoon about 2 Tbsp of crumbled gorgonzola cheese onto each filet. Tent with foil allowing steaks to rest while you make the sauce.
- Add the 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 Butter olive oil. Salt to taste.
- Transfer the cheese-topped filets to plates and drizzle with fig balsamic reduction. Serve immediately passing any remaining sauce on the side (can be used on vegetables too).
Recipe modified and image courtesy of Olive This!