If you’ve been searching for a dish that’s equal parts luxurious and comforting, look no further. Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin is the perfect combination of rich, savory flavors and indulgent textures. Picture a perfectly seared filet mignon paired with a creamy, tangy gorgonzola sauce, baked to perfection with sweet pear and tender conchiglioni pasta. Trust me, this dish will elevate your dinner game to new heights—and it’s surprisingly easier to make than you might think! Get ready to impress your guests or treat yourself to something truly special.
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Why You’ll Love Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
This recipe isn’t just a meal; it’s an experience. From the first sear of the filet mignon to the last bite of the creamy, cheesy gratin, you’ll savor every moment of the process. Here’s why you’re going to love it:
Elevated Flavors: The combination of the juicy, perfectly seared filet mignon and the creamy gorgonzola sauce is a flavor explosion in every bite. The sweet pear adds a nice contrast that really takes the dish to the next level.
Impressive Yet Simple: It looks like something you’d find at a five-star restaurant, but with just a few simple steps, you’ll create a dish that feels elegant without all the stress. It’s perfect for date night, special occasions, or whenever you want to treat yourself.
Comforting: The creamy, cheesy gratin with tender pasta is like a hug in a dish. It’s warm, satisfying, and pairs perfectly with the filet mignon.
Customizable: While this recipe has a perfect balance of flavors, feel free to adjust the amount of gorgonzola for a sharper or milder taste. You can also experiment with different types of cheese, like brie or blue cheese.
Crowd-Pleasing: Whether you’re cooking for family, friends, or a special someone, this dish is sure to impress. It strikes the perfect balance of elegance and heartiness.
Ingredients
For the Pan Seared Filet Mignon:
Filet Mignon: The star of the show. A tender, melt-in-your-mouth cut of beef that requires minimal seasoning to shine.
Olive Oil: For searing the filet to that perfect, crispy crust.
Butter: Adds richness and helps the steak brown evenly.
Garlic: A couple of cloves, smashed to infuse the oil and butter with aromatic flavor.
Rosemary: Fresh rosemary sprigs add a fragrant herbal note to the steak.
For the Pear Gorgonzola Conchiglioni Gratin:
Conchiglioni Pasta: The large shell-shaped pasta that holds the creamy, cheesy filling perfectly.
Pear: Fresh, ripe pears add a sweet contrast to the rich gorgonzola sauce.
Gorgonzola Cheese: The star of the sauce, giving it a creamy, tangy depth of flavor.
Heavy Cream: For a rich, velvety sauce that will coat the pasta beautifully.
Parmesan Cheese: Adds sharpness and a crispy, golden top to the gratin.
Garlic: A touch of garlic enhances the overall flavor of the sauce.
Thyme: Fresh thyme leaves add a subtle earthiness to the dish.
Salt and Pepper: Essential for seasoning, ensuring each element of the dish is perfectly balanced.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through making this showstopper:
Pan Sear the Filet Mignon:
- Heat olive oil in a large skillet over medium-high heat.
- Season the filet mignon generously with salt and pepper.
- When the oil is hot and shimmering, add the steaks to the pan. Sear each side for about 4-5 minutes, or until the desired doneness is reached (4 minutes for rare, 5-6 minutes for medium-rare).
- In the last minute of cooking, add butter, garlic, and rosemary to the pan. Tilt the pan and spoon the melted butter over the steak for extra flavor.
- Remove the steaks from the pan and let them rest while you prepare the gratin.
Prepare the Pear Gorgonzola Conchiglioni Gratin:
- Preheat your oven to 375°F (190°C).
- Cook the conchiglioni pasta according to package instructions, until al dente. Drain and set aside.
- In a saucepan over medium heat, add a little olive oil and sauté the garlic until fragrant. Add the pears and cook for 2-3 minutes, just until softened.
- Add the heavy cream, gorgonzola cheese, and thyme to the saucepan. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- In a baking dish, toss the cooked pasta with the creamy pear gorgonzola sauce. Sprinkle the top with parmesan cheese.
- Bake in the oven for 15-20 minutes, or until the top is golden and bubbly.
Serve and Enjoy:
Place the filet mignon on a plate alongside a generous serving of the pear gorgonzola conchiglioni gratin. Serve warm and enjoy this indulgent, flavor-packed dish!
How to Serve Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
This dish is rich and satisfying on its own, but it pairs beautifully with a variety of sides to round out your meal:
Fresh Salad: A simple green salad with a tangy vinaigrette provides a refreshing contrast to the rich flavors of the filet mignon and gratin.
Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts are perfect additions that add color, flavor, and nutrients to your plate.
Garlic Bread: Warm, buttery garlic bread is always a good idea when you have something creamy like this gratin!
Wine Pairing: A bold red wine like Cabernet Sauvignon or Malbec will complement the richness of the steak and cheese.
Additional Tips
Here are some tips to help make this dish even more special:
Sear the Steak Perfectly: To get that perfect sear, make sure your pan is hot before adding the steak. This creates a delicious crust and locks in all the juices.
Make it Ahead: You can prepare the gratin in advance and bake it just before serving. It’ll save you time on the day you’re serving it.
Experiment with Cheeses: If you’re not a fan of gorgonzola, you can substitute it with a milder cheese like brie or goat cheese for a different flavor profile.
Rest Your Steak: Let the filet mignon rest after cooking to ensure it stays juicy and tender.
Save Some Sauce: If you have any leftover pear gorgonzola sauce, it’s delicious drizzled over roasted vegetables or served with bread for dipping.
FAQ Section
Q1: Can I use a different type of pasta?
A1: Yes! You can substitute the conchiglioni with rigatoni or any other large pasta that can hold the sauce.
Q2: Can I make this dish ahead of time?
A2: Yes, you can make the gratin ahead of time and bake it right before serving. The steak is best cooked fresh, though.
Q3: How do I store leftovers?
A3: Store any leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to preserve the texture.
Q4: Can I use a different cheese for the gratin?
A4: Absolutely! Swap out the gorgonzola for blue cheese, goat cheese, or a sharp cheddar for a different flavor.
Q5: Can I use a different cut of beef?
A5: Yes, you can substitute filet mignon with a ribeye or strip steak. Just adjust the cooking time based on the thickness of the steak.
Q6: How do I know when my steak is done?
A6: Use a meat thermometer for precision. For rare, aim for 125°F (52°C); for medium-rare, 130°F (54°C); for medium, 140°F (60°C).
Q7: Can I freeze the gratin?
A7: Yes, you can freeze the gratin before baking. To bake from frozen, add about 10 minutes to the cooking time.
Q8: What wine pairs best with this dish?
A8: A bold red wine like Cabernet Sauvignon, Malbec, or a Syrah would complement the richness of the steak and cheese beautifully.
Q9: Can I make the gratin dairy-free?
A9: Yes, use a non-dairy cream and cheese alternatives for a dairy-free version of this dish.
Q10: How do I reheat leftovers?
A10: Reheat the gratin in the oven at 350°F (175°C) until warm, and gently sear the steak again in a pan to bring it back to life.
Conclusion
Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin is a truly indulgent dish that’s perfect for any special occasion or simply when you want to treat yourself to something extraordinary. The tender filet mignon, rich gorgonzola sauce, and creamy pasta come together in a way that’s simply unforgettable. So go ahead—take your dinner to the next level and enjoy every bite of this decadent meal!
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Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian, American
Description
Treat your loved one to an indulgent and flavorful dinner with this pan-seared filet mignon served with a Pear and Ricotta Conchiglioni Gratin, all topped with a creamy Gorgonzola sauce. Perfect for a romantic dinner or special occasion!
Ingredients
Pear and Ricotta Conchiglioni:
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1/2 cup ricotta
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2 tablespoons heavy cream
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1 pear, peeled and cubed
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Salt and freshly ground pepper, to taste
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16 conchiglioni shells
Gorgonzola Sauce:
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1/4 cup butter
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1/4 cup flour
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2 1/2 cups milk, warm
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6 ounces crumbled gorgonzola
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1/2 cup grated parmesan cheese
Filet Mignon Steaks:
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2 filet mignon steaks (10 – 12 ounces each)
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1 tablespoon vegetable oil
Instructions
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Preheat the Oven and Prepare the Gratin:
Preheat the oven to 400°F (200°C). In a medium bowl, combine the ricotta, diced pear, and heavy cream. Season with salt and pepper and set aside. -
Cook the Conchiglioni:
Boil salted water in a large pot and cook the conchiglioni shells for 2-3 minutes less than the package instructions, just until they’re not yet al dente. Drain and run under cold water to stop the cooking process. -
Prepare the Gorgonzola Sauce:
In a saucepan, melt the butter over medium-low heat. Whisk in the flour and cook for 1 minute to remove the raw flour smell. Gradually add the warm milk, whisking constantly until the sauce begins to thicken. Add the crumbled gorgonzola and parmesan cheese, stirring until melted and smooth. Season with salt and pepper. -
Assemble the Gratin:
Stuff the cooked conchiglioni with the ricotta-pear mixture. Layer some of the gorgonzola sauce in a medium baking dish or cast iron pan. Arrange the stuffed shells on top and pour the remaining sauce over them. Sprinkle with parmesan cheese. Bake in the preheated oven for 10-15 minutes or until the pasta is al dente. Optionally, broil for 2-3 minutes to make the top golden and bubbly. -
Cook the Filet Mignon:
Season the filet mignon steaks generously with salt and pepper. Heat vegetable oil in a skillet or cast iron pan over medium-high heat until smoking. Add the steaks and sear for 2-3 minutes on each side. Remove from the pan when the internal temperature reaches 135°F for medium-rare, cover with foil, and let rest for at least 5 minutes.
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Serve:
Once the gratin has finished baking, let it rest for 5 minutes. Serve the filet mignon steaks alongside the pear and ricotta conchiglioni gratin, topped with the remaining gorgonzola sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 950
- Sugar: 10g
- Sodium: 720mg
- Fat: 68 g
- Saturated Fat: 32g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg