I hope you are ready for all the deliciousness coming your way these next few days! I’ll be sharing recipes you can cook for two, so you can impress your loved ones. Think gourmet dinners, decadent desserts and even delightful cookie treats. Oh, we are going to have a blast! And we are starting with a bang with this pan seared filet mignon showstopper. I’m drooling just by remembering how good this was! I grew up eating filet mignon on a regular basis, as it is not so expensive down in Brazil. Here in the US it can get pricey, so we don’t always splurge for it, except on special occasions. Well, Valentine’s Day is the perfect excuse! Cooking a delicious and romantic meal at home, instead of braving the lines at overpriced restaurants, calls for a little splurging at the grocery store, don’t you agree? Besides, no other cut of meat shines as much as this one under the candlelights! Ultra tender and mild in flavor (compared with more robust steaks, like the ribeye), it goes great with delicate and elegant side dishes, like the Conchiglioni Gratin. So get the candles, fancy china and wine ready. It will sure be an evening to remember!
Ingredients to make Pan Seared Filet Mignon with Pear Gorgonzola Conchiglioni Gratin
To make this meal, you are going to need:
2 filet mignon steaks (about 10 – 12 ounces each). Conchiglioni pasta. Ricotta, pear and heavy cream for the filling. Gorgonzola, butter, flour and milk for the sauce. Parmesan to top the gratin.
In spite of the fanciness of the cut of meat and the name of some of the ingredients, this elegant dinner doesn’t require a lot and is quite easy to put together!
What is Conchiglioni?
Conchiglioni are large Conchiglie pasta, sometimes known here in the US as “pasta shells” because of their shape. They are typical from southern Italy, originating in Campania. They are sold dried, usually made from plain durum wheat, but you can sometimes find them colored or whole wheat. Conchiglioni are perfect for stuffing and baking, since they hold up well during cooking. The ridged exterior also means that the sauce will cling to them beautifully, making every forkful an explosion of flavors! It shouldn’t be hard to find them at your supermarket, even if just labeled as “jumbo shells”. However, if you can’t find them, you can use Lumaconi or Canneloni instead.
Ricotta and Pear Filling for Conchiglioni Gratin
It is not new information that pears and cheese go great together! But you might not have tried them in pasta form. And if that’s the case, be prepared to have your socks knocked off your feet! The tender and sweet pears pair so well with the ricotta’s creaminess and the sharp funkiness from the gorgonzola, making this one of my favorite fillings for stuffed pasta dishes.
The secret for the best baked pasta
There are few things that are as disappointing as soggy baked pasta. You see that beautiful, cheesy casserole coming out of the oven and when you go dig in, it is mush! To avoid that, you have to not only choose the right kind of pasta for the job – and, as I mentioned, conchiglioni are great for baking – but also undercook the pasta. Yes, the conchiglioni needs to be precooked but you have to be extra careful to not cook it all the way through, as it will continue cooking when it goes in the oven. I also recommend popping the gratin under the broiler for a few minutes after it is ready, for that golden, bubbly crust that we all love!
How to Make the Perfect Pan Seared Filet Mignon
Now that we talked all things pasta gratin, we need to address the big star here: the filet mignon. After all, you can have the best side dish ever but if your steaks are not cooked to perfection, then it will all be for nothing! Here are a few of my tips for an incredible juicy tenderloin steak:
Your pan seared filet mignon steaks are perfectly cooked and the pasta gratin is just out of the oven, looking cheesy, bubbly and superb! All you gotta do is spoon some of that creamy gorgonzola sauce on the steaks, garnish with some crumbled gorgonzola for that restaurant look and take that masterpiece to the table. And now you are all set for a great evening with your special someone. Oh, and don’t worry! We’ll talk dessert later this week.
OTHER GREAT STEAK RECIPES:
How to Cook Sous Vide Steak Filet Mignon Steak with Garlic Grilled Flank Steak with Chimichurri Sauce Strip Steak with Gorgonzola Sauce
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Cast Iron Skillet Conchiglioni Meat Thermometer
