Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin

Oh, my friend, if you’re looking for a dish that’ll steal the show, you’ve just found it! Pan Seared Filet Mignon paired with a luscious Pear Gorgonzola Conchiglioni Gratin? Trust me, this is the kind of meal that’ll make you feel like a five-star chef, without any of the hassle. Picture this: a perfectly seared filet mignon with a buttery, melt-in-your-mouth interior, paired with pasta that’s soft and cheesy, with a sweet burst of pear and a tangy hint of Gorgonzola. It’s rich, it’s comforting, and it’s oh-so-delicious. You’re going to love every bite of this meal.

Why You’ll Love Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin

Let’s talk about why this recipe will quickly become your new favorite go-to for a special dinner. This dish isn’t just a meal—it’s an experience.

Versatile: Whether you’re celebrating a special occasion, impressing guests, or treating yourself on a weeknight, this dish rises to the occasion. You’ll find yourself wanting to make it again and again.

Budget-Friendly: Though it may sound fancy, you don’t need to break the bank to make this recipe. With the right ingredients, this can be an affordable, yet elevated meal.

Quick and Easy: Even though it looks like something you’d order at a fancy restaurant, the steps to make this are simple enough for anyone to follow. You don’t need to be a pro to pull this off!

Customizable: Want to add a little spice? Throw in some crushed red pepper for a kick. Prefer a milder flavor? Feel free to adjust the Gorgonzola to your liking. The beauty of this dish is that you can tweak it to fit your tastes.

Crowd-Pleasing: This dish has something for everyone—tender filet, creamy pasta, and the perfect balance of flavors. No matter who’s sitting at your table, they’ll be asking for seconds (and the recipe).

Ingredients

Here’s what you’ll need to make this memorable dish:

For the Pan-Seared Filet Mignon:

• Filet mignon steaks
• Olive oil
• Fresh herbs (like rosemary or thyme)
• Butter
• Garlic

For the Pear Gorgonzola Conchiglioni Gratin:

• Large conchiglioni pasta
• Pears (preferably firm)
• Gorgonzola cheese
• Heavy cream
• Parmesan cheese
• Fresh thyme
• Garlic
• Salt and pepper

(Note: The full list of ingredients, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to dive in? Let’s make some magic in the kitchen:

Step 1: Preheat Your Pan and Oven

Start by preheating your oven to 375°F (190°C). At the same time, heat a skillet over medium-high heat. You want it nice and hot for that perfect sear on the filet mignon.

Step 2: Sear the Filet Mignon

Season the filet mignon generously with salt and pepper. Add a splash of olive oil to the hot skillet, then gently place your steaks in. Sear them for 3-4 minutes on each side for a beautiful golden crust. Once seared, add a couple of tablespoons of butter, some garlic, and fresh herbs to the pan. Baste the steaks with the butter and cook for an additional 2-3 minutes, or until they reach your preferred level of doneness. Transfer the steaks to the oven to finish cooking for about 5-7 minutes for medium-rare, or longer if you prefer a different doneness.

Step 3: Prepare the Gratin

While your steaks are in the oven, cook your conchiglioni pasta according to package instructions. Drain and set aside. In a separate pan, heat some olive oil and sauté garlic until fragrant. Add sliced pears and cook until they begin to soften. Add heavy cream, fresh thyme, salt, and pepper. Stir in Gorgonzola cheese until melted and creamy. Toss in the cooked pasta, mixing it all together until the pasta is coated in that rich, creamy sauce.

Step 4: Assemble the Gratin

Transfer the pear-Gorgonzola pasta mixture into a baking dish. Sprinkle Parmesan cheese on top for that golden, crispy finish. Pop it into the oven for 10-12 minutes until the top is golden and bubbly.

Step 5: Plate and Serve

Once the filet mignon and gratin are ready, plate the steak next to a generous serving of the pear Gorgonzola conchiglioni. Garnish with a few fresh thyme sprigs and enjoy immediately

How to Serve Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin

This dish is the ultimate showstopper, but you can elevate it even more with the perfect sides:

• Fresh Salads: A light, zesty salad with arugula and a tangy vinaigrette would contrast wonderfully with the richness of the filet and gratin.
• Crusty Bread: Don’t forget some warm, crusty bread to soak up that delicious creamy sauce. Garlic bread or a rustic baguette is perfect.
• Vegetable Sides: Roasted vegetables like carrots, asparagus, or Brussels sprouts bring color and balance to the meal.
• Wine Pairing: A full-bodied red wine, like a Cabernet Sauvignon, would complement the richness of the steak and the creamy gratin.

Additional Tips

• Prep Ahead: You can prepare the gratin ahead of time and simply bake it just before serving. It’s a great way to reduce stress on the big day.
• Spice It Up: If you like a little heat, add a pinch of chili flakes to the gratin for an unexpected kick.
• Storage Tips: Leftovers (if there are any!) can be stored in an airtight container for 2-3 days. Just reheat gently in the oven.

FAQ Section

Q1: Can I substitute the Gorgonzola cheese?
A1: Absolutely! If you prefer a milder cheese, try using blue cheese or even goat cheese for a different twist.

Q2: Can I make this dish ahead of time?
A2: Yes! The gratin can be made a day in advance. Just store it in the fridge, then bake before serving.

Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.

Q4: Can I freeze this dish?
A4: You can freeze the gratin (without the filet mignon) for up to 3 months. Thaw overnight in the fridge and bake it as directed.

Q5: How can I make this dish healthier?
A5: You could use lighter cream options or skip the butter for a leaner version, but trust me, the richness is what makes this dish a winner!

Conclusion

And there you have it—Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin! This dish is everything you could want in a meal: rich, comforting, and a little bit luxurious, but easy enough to whip up any day of the week. Whether you’re impressing a dinner guest or just treating yourself to something special, this recipe is a guaranteed winner. The combination of perfectly cooked steak and creamy, tangy pasta is something you won’t forget.

So, next time you’re craving something that feels both indulgent and doable, give this one a try. Trust me, you’re going to savor every bite—and maybe even go back for seconds. Happy cooking!

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