Roasted Garlic Taleggio Filet Mignon

Name: Roasted Garlic Taleggio Filet Mignon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 filet mignon steaks, 7–8 ounces each; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon neutral oil; 1 tablespoon unsalted butter; 2 tablespoons roasted garlic puree; 3 ounces Taleggio cheese, rind removed and cubed; ⅓ cup heavy cream; 1 teaspoon fresh thyme leaves

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Roasted Garlic Taleggio Filet Mignon sears and roasts filets, then blankets them in a molten sauce of roasted garlic, Taleggio, and cream.

Jump to Recipe

Taleggio smells a little more confrontational than it tastes, which is useful information if you unwrap it and briefly wonder whether something in the refrigerator has filed a complaint. Once the rind is removed and the cheese melts into heavy cream with roasted garlic, butter, and thyme, it becomes silky, savory, and much more civilized. That sauce is especially good with filet mignon, a tender cut that benefits from a finish with some personality.

The steaks get seasoned simply, seared for three minutes per side, and finished in a 425°F oven, using the 125–135°F zone as the doneness target. While they rest, the same skillet becomes the sauce pan, picking up whatever browned beef flavor is left behind. Keep the heat low when the Taleggio goes in and stir gently until it melts smooth; aggressive heat can make a cheese sauce separate just when dinner was starting to look expensive.

Spoon the roasted-garlic Taleggio sauce over the rested filets and serve immediately. It is rich enough that you do not need much, which is fortunate because “just a little melted Italian cheese over filet mignon” is already operating at a fairly high level of bad behavior.

Prep15 minutes

Cook20 minutes

Total35 minutes

Serves2 servings

DifficultyMedium

Ingredients

Servings

2 filet mignon steaks, 7–8 ounces each
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon neutral oil
1 tablespoon unsalted butter
2 tablespoons roasted garlic puree
3 ounces Taleggio cheese, rind removed and cubed
⅓ cup heavy cream
1 teaspoon fresh thyme leaves

Instructions

1Season the filets with salt and pepper.
2Sear in an oven-safe skillet with the oil for 3 minutes per side.
3Transfer to a 425°F oven for 4–7 minutes, until 125–135°F. Rest for 8 minutes.
4Reduce the skillet heat to low. Add the butter, roasted garlic, cream, Taleggio, and thyme.
5Stir for 2–4 minutes until smooth. Spoon over the filets.

Nutrition Information

Estimated per serving: 1 of 2 servings.

930Calories

65 gProtein

5 gCarbohydrates

74 gTotal Fat

35 gSaturated Fat

1 gFiber

1 gTotal Sugars

1590 mgSodium

280 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Remove the Taleggio rind before melting. The rind won't smooth out and will leave gritty bits in an otherwise silky sauce.
Keep the heat low when melting the cheese. High heat makes cheese sauces split and turn greasy.
Use a thermometer on the filets — they're thick and lean, and the sauce is rich enough that overcooked meat underneath would be a shame.

Substitutions

Taleggio → Brie (rind removed) or Fontina Both melt creamy and mild; Fontina is nuttier, Brie softer.

roasted garlic puree → 3 cloves fresh garlic, gently cooked in the butter Cook it slowly so it turns sweet and soft, not sharp and raw.

filet mignon → thick-cut top sirloin Sirloin is leaner and beefier; keep the sear-and-roast method the same.

Storage Instructions

Store leftover filet and sauce in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream to bring the sauce back together.

Make Ahead

Roast the garlic days ahead and keep it in the fridge. The filets are best cooked fresh, but the sauce comes together fast, so this is a make-to-order dish.