Filet Mignon with a Gorgonzola Cream Sauce and a Potato, Brussels Sprouts, and Pancetta Hash


This dinner might seem really aggressive for a Monday, but let me explain. I worked four days in a row starting on Christmas Eve and ending on Sunday. While both my father and Dan were kind enough to bring me leftovers, it just wasn’t the same.

Because I love a good steak every once in a while, and because I love cheese all day everyday, this idea easily came to life. It made me feel less bummed about missing out on holiday festivities, while Dan was lucky enough to reap the benefits. It was a win-win for both of us.

Originally, I bought the potatoes and Brussels sprouts to prepare and serve separately. However, when I spotted pancetta at the grocery store, I knew I had to turn this trio of ingredients into a delicious hash. Both potatoes and Brussels sprouts taste their best oven-roasted, so this concoction ended up being a no brainer.

I’m typically not one to repeat meals, but this one will most certainly be made again. Paired with a bottle of Malbec and good company, this dinner was an absolute treat. With that being said, I hope you all had a Merry Christmas and are blessed with a fabulous year ahead!

Part 1: The Hash

What you’ll need:

  • 1 bag honey gold potatoes
  • 1 bag Brussels sprouts, trimmed and halved
  • 3 tbsp. grape seed oil
  • Himalayan salt to taste
  • Cracked black pepper to taste
  • 1/4 lb. pancetta, diced

What you’ll do:

  • Preheat the oven to 400°F; meanwhile, combine the potatoes, Brussels sprouts, oil, salt, and pepper
  • Spread onto a baking sheet lined with tin foil and roast for 15 minutes, turning halfway through
  • Meanwhile, over medium-high heat, cook pancetta in a small frying pan for approximately 5 minutes, or until crispy; drain the fat and set aside
  • When the potatoes and Brussels sprouts are finished, gently stir in the pancetta

Part 2: The Sauce

What you’ll need:

  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup asiago cheese, shredded
  • 3/4 cup half and half
  • Cracked black pepper to taste

What you’ll do:

  • Combine all ingredients in a small sauce pan and bring to a rapid boil over medium-high heat
  • Once boiling, turn the heat down to its lowest setting
  • Cook for an additional 5 minutes, or until thickened, being sure to stir often

Part 3: The Filets

What you’ll need:

  • The dry rub of your choice (I love Borsari’s Savory Seasoning Salt)
  • 2 8-oz., 1.5-in. thick cuts of filet mignon
  • Gorgonzola cream sauce (recipe above)
  • 1 tbsp. fresh chives, chopped

What you’ll do:

  • 30 minutes prior to cooking the filets, liberally cover with dry rub and allow to sit at room temperature
  • Preheat the broiler; meanwhile, line a baking sheet with tin foil and place the filets on top
  • To yield the perfect medium rare, broil in the oven for 16-18 minutes, turning the filets halfway through
  • Allow the meat to rest for at least 5 minutes prior to serving
  • Just prior to serving, top the filets with desired amount of gorgonzola cream sauce and garnish with fresh chives

Note: Results may vary depending on the size and thickness of your filets.

DIY Garden Mint Tea Bags


Last year,  I couldn’t bear to let my garden herbs die off, so I decided to dry them. Thus, I wrote a post detailing how to properly dry fresh herbs (which can be viewed here). Over the past year, I loved having dried basil, rosemary, thyme, oregano, and tarragon on hand. I love to cook with all of them, particularly in the cooler months. However, I didn’t end up doing too much with the mint.

Well, this year was no different than last year in that drying my garden herbs was a must. Because this year’s mint grew so well and I grew two different varieties – spearmint and chocolate mint, I was left with an abundance. However, because I seldom used last year’s dried mint, I was at a loss as to what I should do with it once it became time to harvest my herbs.

It then dawned on me that using this year’s dried mint for tea was the perfect way to ensure that it doesn’t go to waste. Plus, the tea bags turned out adorable and will make for great Christmas gifts. Simply pair a tea bag or two with a beautiful mug or small jar of local honey for a thoughtful, cozy, and affordable gift.

Note: This project is not limited to garden mint. Any herb, whether store-bought or garden grown, will work beautifully.

What you’ll need:

  • 1/2 cup dried mint leaves, ground
  • 12 tea filter bags
  • Bakers twine
  • Scissors
  • Stapler
  • Washi tape
  • A fine-point, permanent writing utensil

What you’ll do:

  • Add 2 tsp. of dried mint to a tea filter bag
  • Secure the opening of the bag with a staple, fixing one end of a 4-inch piece of bakers twine underneath
  • Roll out 4 inches of washi tape and place the other end of the bakers twine in the center
  • Fold the sticky side of the tape on top of itself and cut the remaining tape away from the roll
  • As pictured, cut a small triangle into the side of the tape furthest from the twine
  • Label with a writing utensil as desired
  • Repeat the previous five steps until each tea bag is crafted