You know that feeling when you want to impress someone (or just treat yourself) with something fancy, but without turning your kitchen into a full-blown battleground? This dish is that perfect middle ground. We’re talking rich, juicy filet mignon with a gorgeous sear, paired with tender conchiglioni pasta shells hugged in a creamy pear and Gorgonzola gratin. Sounds indulgent? Oh, it is—but totally doable. Trust me, this one’s a showstopper.
Let’s cozy up to this flavor-packed combo of elegance and comfort food. Light the candles, pour a glass of something nice, and get ready to feel like a gourmet chef in your own kitchen.
Why You’ll Love Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: It’s elegant enough for a romantic dinner, yet satisfying for a cozy night in.
Budget-Friendly: Skip the steakhouse prices—this delivers restaurant-quality results at home.
Quick and Easy: Surprisingly simple steps bring gourmet flavors to your plate fast.
Customizable: Swap the cheese or pasta shells to your liking—there’s room to play.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
Here’s the magic of this dish—it’s made with a handful of carefully chosen ingredients, each bringing their own flair to the final plate.
Filet Mignon Steaks
Tender, buttery, and lean—the filet is the star of the show. When seared right, it delivers a rich flavor and melt-in-your-mouth texture.
Salt and Pepper
Simple but essential. Proper seasoning before searing brings out the meat’s natural taste.
Olive Oil and Butter
The dream team for pan searing—oil for the high heat, butter for that golden finish and flavor.
Garlic and Thyme
These aromatics infuse the butter as it bastes, adding depth and fragrance to the steak.
Conchiglioni Pasta
Big, beautiful pasta shells that cradle all that creamy, cheesy goodness.
Pear
Sliced thin, the pear adds a touch of sweetness and contrast that elevates the entire gratin.
Gorgonzola Cheese
Tangy, creamy, and bold—Gorgonzola brings the gourmet. It melts beautifully into the sauce.
Heavy Cream
For that luscious, velvety base that ties it all together.
Parmesan Cheese
A salty, nutty kick that crisps up into the perfect gratin topping.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment
Start by preheating your oven to 375°F (190°C). This ensures your gratin bakes up bubbly and golden.
Prepare the Pasta
Boil your conchiglioni until al dente, then drain and set aside. Don’t overcook—you want them to hold their shape when baked.
Make the Gratin Sauce
In a saucepan, warm the cream with sliced pear and crumbled Gorgonzola until smooth. Stir gently and let it thicken slightly, then fold in the cooked pasta shells.
Assemble the Gratin
Transfer the cheesy pear pasta to a baking dish, top with shredded Parmesan, and pop it into the oven. Bake until bubbly and golden on top.
Sear the Filet Mignon
While the gratin bakes, season your steaks with salt and pepper. Heat olive oil in a skillet over high heat, then sear the steaks for 3–4 minutes per side. Add butter, garlic, and thyme, and baste the steaks for an extra minute or two for flavor.
Let It Rest
Remove steaks from the pan and let them rest for 5 minutes. This locks in the juices for that perfect tender bite.
Serve and Enjoy
Plate up a generous helping of the pear Gorgonzola conchiglioni, top with the filet, and enjoy your masterpiece!
Nutrition Facts
Servings: 2
Calories per serving: 750 (approx.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
This dish shines all on its own, but if you’re feeling extra, try these pairings:
- A crisp arugula salad with balsamic glaze
- Roasted green beans or asparagus
- A glass of red wine—think Merlot or Pinot Noir for balance
- Warm ciabatta to soak up any extra sauce (because wasting that is a crime)
Additional Tips
- Let the steaks come to room temperature before searing for even cooking.
- Use a cast iron skillet for the best sear.
- Don’t rush the resting time—it makes a huge difference.
- Add a pinch of nutmeg to the gratin sauce for a subtle warmth.
- Try blue cheese or Brie if Gorgonzola isn’t your vibe.
FAQ’s
1. Can I use a different cut of beef?
Yes! Sirloin or ribeye works too, though filet mignon is the most tender.
2. What if I don’t like Gorgonzola?
Swap it for Brie, goat cheese, or a mix of cream cheese and Parmesan.
3. Can I make the pasta ahead of time?
Absolutely. Prep the gratin up to a day ahead and bake just before serving.
4. What’s the best way to tell if the steak is done?
Use a meat thermometer—130°F for medium rare is perfect.
5. Can I add nuts to the gratin?
Chopped walnuts or pecans add a great crunch!
6. What kind of pear should I use?
Bosc or Anjou pears work best—they’re sweet but firm enough to hold their shape.
7. Is there a non-dairy version of this recipe?
You can use coconut cream and a plant-based cheese blend for the gratin.
8. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently.
9. Can I freeze the gratin?
Yes! Freeze before baking, then bake from frozen with a little extra time.
10. What wine pairs best with this dish?
A bold red like Cabernet Sauvignon or a lighter Pinot Noir pairs beautifully.
CONCLUSION
There’s something truly magical about combining elegant flavors with cozy textures, and this dish nails it every time. Whether you’re setting the mood for a romantic evening or simply elevating your weeknight dinner game, this filet mignon and pear gratin combo brings the wow factor. So go ahead—tie that apron, pour that wine, and treat yourself. You’ve earned it.
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Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
- Prep Time: 10min
- Cook Time: 12min
- Total Time: 22min
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Italian-American
Description
Elevate your dining experience with this gourmet dish featuring succulent pan-seared filet mignon steaks, accompanied by a pear and ricotta conchiglioni gratin, and topped with a luscious gorgonzola sauce. Perfect for special occasions or a romantic dinner at home.:contentReference[oaicite:0]{index=0}
Ingredients
**Pear and Ricotta Conchiglioni:**
– 1/2 cup ricotta cheese
– 2 tablespoons heavy cream
– 1 pear, peeled and cubed
– Salt and freshly ground black pepper, to taste
– 16 conchiglioni (jumbo pasta shells)
**Gorgonzola Sauce:**
– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 1/2 cups warm milk
– 6 ounces crumbled gorgonzola cheese
– 1/2 cup grated parmesan cheese
**Filet Mignon Steaks:**
– 2 filet mignon steaks (10-12 ounces each)
– 1 tablespoon vegetable oil
– Salt and freshly ground black pepper, to taste
Instructions
1. **Preheat Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare Filling:** In a medium bowl, combine ricotta, heavy cream, and diced pear. Season with salt and pepper. Set aside.
3. **Cook Pasta:** In a large pot of boiling salted water, cook conchiglioni shells until slightly undercooked, about 2–3 minutes less than package instructions. Drain and rinse under cold water to stop cooking.
4. **Make Gorgonzola Sauce:**
– In a saucepan over medium-low heat, melt butter.
– Whisk in flour and cook for about 1 minute to eliminate raw flour taste.
– Gradually add warm milk, whisking constantly until the sauce thickens.
– Stir in crumbled gorgonzola and continue stirring until melted and smooth.
– Season with salt and pepper to taste.
5. **Assemble Gratin:**
– Stuff each pasta shell with the pear and ricotta mixture.
– Spread a layer of gorgonzola sauce in a medium-sized baking dish.
– Arrange stuffed shells on top and pour remaining sauce over them, reserving some for the steaks.
– Sprinkle grated parmesan cheese on top.
6. **Bake Gratin:** Bake in the preheated oven for 10–15 minutes until the pasta is al dente. For a golden top, broil for an additional 2–3 minutes. Remove from oven and let rest for at least 5 minutes.
7. **Cook Steaks:**
– While the gratin is baking, season filet mignon steaks generously with salt and pepper.
– Heat vegetable oil in a cast-iron skillet over medium-high heat until smoking.
– Sear steaks for 2–3 minutes on each side until a crust forms.
– Remove steaks when internal temperature reaches 135°F (57°C) for medium-rare.
– Tent with foil and let rest for at least 5 minutes.
8. **Serve:** Plate the steaks alongside the conchiglioni gratin. Drizzle reserved gorgonzola sauce over the steaks and serve immediately.
Notes
– Ensure steaks are at room temperature before cooking for even searing.
– The conchiglioni gratin can be prepared ahead and baked just before serving.
– For a vegetarian option, omit the filet mignon and serve the gratin as a main course.
– Pair with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, to complement the rich flavors.
Nutrition
- Serving Size: 1serving
- Calories: 850kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 180mg