Filet Mignon and Asparagus with a Gorgonzola Sauce

8 Reviews
100% would make this recipe again

Easy-to-make and positively swoon-worthy, this is an ideal dish for a romantic, candlelit dinner.

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Preparation : 10 min Cooking : 15 min
430 calories/serving


15 asparagus, average size 300 g
1 tbsp Italian parsley, fresh, finely chopped 5 g
2 beef, filets mignon, about 2 cm thick 300 g
80 g Gorgonzola cheese
3 tbsp cream 15% 45 mL
3 tbsp white wine 45 mL
1 tbsp olive oil 15 mL
1/2 tbsp butter, unsalted 7 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

For proper cooking all the way through the filet, it is important to let it stand at room temperature at least ½ hour before cooking.


  1. Preheat the oven to 80ºC/175ºF. Put the serving plates in the oven. Prepare the asparagus. Finely chop the parsley. Pat the filets dry. Set aside.
  2. Cut the cheese into small pieces, then put them in a bowl. Pour in the cream and 1 or 2 tablespoons of the white wine, enough to obtain a creamy consistency after mixing the ingredients (to make mixing easier, the cheese may be softened, but not cooked in a microwave oven). Set aside.
  3. Heat the oil in a skillet over medium-high heat. Add the asparagus then sauté 3-4 min with stirring, until the asparagus start to brown. Season with salt and pepper. Lower the heat, cover, then continue to cook, with occasional stirring, until the asparagus is cooked al dente, 7-8 min.
  4. While the asparagus is cooking, heat the butter in a heavy pan over medium heat, until the butter is hot but not smoking. Add the filets then sauté about 2 min on each side for medium-rare, turning them once. Transfer the filets to a plate, then set aside in the oven.
  5. Deglaze the pan with the remaining wine, scraping up any brown bits. Whisk in the cheese mixture, then cook 2-3 min with stirring. Put the filets back into the pan with any beef juice from the plate. Warm up the filets for only about 30 seconds, turning them once. Add just a little salt (the cheese is already salty) and pepper to taste.
  6. Put the filets and asparagus on the warmed plates. Cover with the sauce, then sprinkle the meat with the chopped parsley. Serve immediately.

Nutrition Facts Table

per 1 serving (280 g)


% Daily Value




27 g

42 %

Saturated 14 g
+ Trans 0.3 g

72 %


110 mg


630 mg

26 %


7 g

2 %


3 g

10 %


2 g

Net Carbs

4 g


39 g

Vitamin A

31 %

Vitamin C

14 %


24 %


42 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Iron, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin K, Zinc
Good source of  :
Calcium, Copper, Magnesium, Vitamin B1, Vitamin B6, Vitamin D, Vitamin E
Source of  :
Fibre, Manganese, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 4 ½
Fats 4 ½

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8 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

excellent and classy

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