Filet Mignon Gorgonzola

Chef Lawrence Guyette

Spoleto,, Northampton, MA


  • 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.