Filet mignon, creamy gorgonzola sauce

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

Gluten-Free Low-Carb
schedule Prep (min)
10
whatshot Cook (min)
20
timer Total (min)
30
account_circle Servings
4
610 kcal
Par portion
44.0 g
Lipides
42.0 g
Protéines
2.0 g
Glucides nets
Ingredients
pork tenderloin pork tenderloin
gorgonzola gorgonzola
whole cream 30% whole cream 30%
finely chopped shallot finely chopped shallot
butter 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
60–63°C for rosé; 68°C for more thorough cooking.
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Filet mignon, creamy gorgonzola sauce
Filet mignon, creamy gorgonzola sauce

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

Soren Bengtsson Denmark

Chef Soren Bengtsson

Denmark

Nordic-Seasonal

Foraged flavors and simple techniques that highlight freshness and texture.

8 Articles 7 Recipes
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