Filet mignon, creamy gorgonzola sauce

Seared pork tenderloin served with a rich gorgonzola and cream sauce, low in carbs and very creamy.

Ingredients

pork tenderloin

gorgonzola

whole cream 30%

finely chopped shallot

butter

Instructions

1. Remove the filet mignon 20 minutes before cooking so that it is at room temperature; salt and pepper.
2. Heat the pan with the butter over medium-high heat; sear the fillet on all sides for 3–4 minutes to obtain a nice color.
3. Reduce heat to medium, cover lightly and continue cooking 8–10 minutes, turning once; aim for 60–63°C at heart for a pink result.
4. Remove the fillet, let rest for 5 minutes under aluminum foil.
5. In the same pan, add the shallot and sweat 1–2 minutes; pour in the cream, crumble the gorgonzola and let melt over low heat, stirring until smooth. Correct the seasoning.
6. Slice the filet mignon into medallions; top generously with gorgonzola sauce and serve immediately.

Variants

• Replace the gorgonzola with sweet blue cheese for a less spicy version.

Tips

• Do not rush cooking: a short rest allows the juices to distribute.
• Use a thermometer for cooking accuracy.

FAQ