Gorgonzola Cream Sauce:

1 ½ cups heavy cream 

3 ounces crumbled Gorgonzola cheese, rind removed

½ teaspoon Fleur de Sel & Kampot Pepper seasoning

1 ½ tablespoons snipped fresh chives

Filets Mignons:

Two 8-to-10-ounce filets mignons

Fleur de Sel & Kampot Pepper seasoning

1 tablespoon grapeseed or vegetable oil


  1. To make the Gorgonzola Cream Sauce: Pour the cream into a small heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat to low and continue cooking, stirring occasionally until reduced and  thickened and creamy, about 30 minutes. Remove the pan from the heat and add the Gorgonzola cheese and Fleur de Sel & Kampot Pepper, stirring until the cheese is melted. Return the saucepan to the burner and keep the sauce warm over low heat.
  2. While the cream for the sauce is simmering, remove the filets mignons from the refrigerator and pat dry with paper towels. Season the filets on all sides with the Fleur de Sel & Kampot Pepper. Let stand at room temperature for 30 minutes. Preheat the oven to 400 F.
  3. Film a medium-size cast-iron skillet with the tablespoon of oil and heat over high heat. When the oil begins to shimmer, but not smoke, add the filets and do not move them for 2 ½ to 3 minutes to achieve a nice brown sear on the bottom of the meat (if the filets are sticking to the bottom of the pan, they are not done searing). Flip the filets over and sear the other sides for another 2 ½ to 3 minutes. Turn the filets on their sides and sear the sides by using tongs to rotate the circumference of the filets in the pan until lightly seared all around, about 1 ½ minutes.
  4. Return the filets to their original position in the skillet and place in the hot oven to finish cooking, 4 to 5 minutes, or until an instant-read thermometer registers 125 F for rare meat, or 130 F. for medium-rare meat. Let the filets rest for at least 5 minutes.
  5. When ready to serve, fold 1 tablespoon of the chives into the Gorgonzola Cream Sauce and make a pool of the warm sauce on the dinner plates. Place the filets on top of the pools of sauce and drizzle a bit more sauce over the tops of the filets. Sprinkle with the remaining 1/2 tablespoon chives and serve at once.              

- Serves 2

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.


Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.