Filet Mignon Gorgonzola
- 4 oz - 6 oz filet steak (per person)
- 6 oz ruby port
- 3-4 cardamom pods, ground
- 2 tbsp fig compote, or honey
- 2 oz gorgonzola
Heat a small saucepan and pour in the port. When it starts to warm, add the ground cardamom pods and fig compote (or honey). Cook over a medium heat until the mixture reduces by about two thirds.
When the reduction is almost complete, heat a saute pan or skillet. Season both sides of the steak with salt and pepper and rub in a little butter. Sear the steak in the hot pan and cook for approximately 3 minutes each side (depending upon preference). When both sides are seared, take the gorgonzola and form into a thin patty. Place on top of the steak and put the steak into a hot oven until the cheese starts to melt and bubble slightly.
Serve with Creamy Polenta and lightly boiled/steamed asparagus tips.