Filets with Gorgonzola on Red Pepper Puree
When holiday season rolls around, we all seem to get the entertaining bug. Even though it’s a hectic time of year, I begin to dream of dinner parties or brunches. Sometimes, the spirit is willing, but the schedule isn’t.
This recipe for Filets with Gorgonzola on Red Pepper Puree allows you to provide an impressive meal for dinner guests without requiring hours in the kitchen. If you’re not a blue cheese lover, don’t hesitate to substitute crumbled Feta or coarsely grated Parmesan or Romano cheeses for the Gorgonzola.
Serve your filets with garlic mashed potatoes, either homemade or from a mix, and some quickly sauteed or steamed fresh vegetables. A good bottle of red wine is the perfect accompaniment to this meal, as it goes great with the blue cheese and the steaks.
- 1 7-ounce jar roasted red peppers
- 1 teaspoon minced garlic
- Salt and black pepper
- 4 filet mignon steaks, 1 1/2 to 2 inches thick
- 6 to 8 ounces Gorgonzola cheese, crumbled
Prepare sauce by pureeing undrained roasted red peppers in a food processor or blender. Add minced garlic, salt and pepper to taste and puree a few seconds more. Pour sauce into a small saucepan, and simmer over medium-low heat while preparing the steaks.
Preheat the oven to 500 degrees F. Preheat a cast-iron or other heavy skillet, large enough to hold the steaks, on the stove at medium-high setting for 4 to 5 minutes, until very hot. Season steaks on both sides with salt and pepper and place in the skillet. Using thick pot holders, immediately transfer the skillet to the oven and cook steaks for 3 to 5 minutes per side, or more, until desired doneness is reached.
Divide the sauce between four dinner plates. Place cooked filets atop the sauce and sprinkle crumbled cheese over each steak.
Makes 4 servings.