Did you have any favorite “company” recipes as a kid? You know the ones… The recipes that were reserved for when company was coming for dinner!
Growing up, I had a few favorites dishes that my mom made when we were having company. One of those recipes was Shoofly Pie, a Pennsylvania Dutch favorite made with dark molasses. Another one of my favorites was a pasta dish with Italian sausage and a cream sauce (this should not surprise you, since I secretly wish I was Italian).
Now that I am grown up and married (well, I suppose the “grown up” part is still up for debate), I am working on my own repertoire of company recipes. And, this recipe for beef tenderloin filets/filet mignon (which, I have confirmed are the same thing… thanks to my great Twitter friends) is headed straight to the top of the list. Served with some steamed broccoli or asparagus and Parmesan Roasted Potatoes, this peppercorn crusted filet with Gorgonzola will be a hit with your dinner guests!
This dish is actually a bit of a re-make of the dinner that I made for my hubby for Valentine’s Day. For a few weeks, he had been talking about the Black and Boursin Burgers I made over the summer… I didn’t want to make burgers for Valentine’s Day, though, so I made some peppercorn crusted steaks with Boursin cheese instead. I wasn’t entirely satisfied with how the dish turned out, though.
It has been in the back of my mind since then, though. So, when I came across some organic, grass fed beef tenderloin (which is hard to find around here), I knew exactly how I wanted to use it. I also picked up some imported Gorgonzola Dolce to make my own Gorgonzola sauce instead of using the Boursin cheese. The combination of flavors was perfect, and I will be making this dish again… The next time we have company!
Peppercorn Crusted Filet with Gorgonzola
- 1 tablespoon extra virgin olive oil
- 2 filets of beef tenderloin (approximately 3/4 pound)
- 1 tablespoon roughly chopped black peppercorns
- Kosher salt
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 2 ounces Gorgonzola Dolce
(Note: Crumbled Gorgonzola would be great, I just prefer the milder/sweeter flavor of the soft Gorgonzola Dolce)
Preheat the oven to 350°F.
Start by heating the olive oil in a large oven safe skillet over medium heat. While oil is heating, season the beef tenderloin with a sprinkle of Kosher salt, and coat both sides of the filets with the chopped peppercorns. Use your fingers to press the peppercorns into the beef.
Sear both sides of the fillets in the skillet, cooking for a 2-3 minutes on each side. Transfer the skillet to the oven and cook for an additional 10-15 minutes, to your desired temperature. I find that using my roasting thermometer is a great way to make sure the meat is done perfectly – I like my filet to be medium, about 145°F.
While the filets are in the oven, melt the butter in a small sauce pan over medium-low heat. Add the garlic and saute in the butter until tender and fragrant. Add the cheese and stir until a thick sauce forms. Remove from the heat.
Serve the beef tenderloin filets immediately, topped with the Gorgonzola sauce. Enjoy!