Impress your Valentine with this Valentine’s Day Recipe

Once you taste this dish you may want to make it every Valentine’s Day. The melt-in-your mouth filet mignon blanketed in the luscious Gorgonzola cheese sauce is an exquisite combination. Serve with lightly sautéed, still crisp asparagus and a citrusy big IPA like Lake Effect IPA from Great Lakes Brewery for a perfect meal with your Valentine.


  • 2 (4 ounce) filet mignons (brought to room temperature)
  • salt and pepper
  • olive oil
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • 1 tbsp. butter
  • 4 oz. mushrooms, sliced
  • 1/2 cup heavy cream or half & half
  • 4 oz. crumbled Gorgonzola cheese


  1. Heat a cast iron pan on medium-high for 5 to 7 minutes
  2. Liberally salt and pepper steaks on each side and very lightly drizzle with olive oil.
  3. Place steaks in pan and cook for about 4 minutes per side for medium-rare, turning once (don’t poke and move the meat around – let the pan do the work).
  4. When steaks have reached desired doneness (please, nothing over medium rare) remove and let rest for 8 to 10 minutes.
  5. Meanwhile, in a separate pan melt 1 tablespoon of butter over medium-high heat. Add diced shallot and minced garlic, cook for about 1 minute stirring occasionally.
  6. Add mushrooms and cook for another 2 minutes, or until mushrooms are cooked.
  7. Pour in heavy cream and stir in crumbled blue cheese. Cook for another minute or until cheese is melted and sauce is smooth.
  8. Plate the filet and pour the cream sauce over the meat. Serve with asparagus and crusty bread. You can serve any extra sauce on the side for dipping.