Filet Mignon with Chimichurri Shrimp and Gorgonzola Mash

Wow guys! It has been a hot minute since I have posted a new recipe. I am so sorry! My life has finally settled down and has allowed me to finish writing this special date night recipe. I was diagnosed with the flu the day after Valentines Day! I of course forgot to get my flu shot, so when it hit me, it hit me hard. I was so sad to be sick on one of the biggest date nights of the year!

One of Troy’s favorite meals is steak and potatoes-classic right? But I wanted to take his love of this dish and add a steakhouse flare. I decided to play with the classic pairing of steak and blue cheese. Gorgonzola is like the cousin of blue cheese-less pungent, leaving a smooth finish to the sauce.

The creamy mashed potatoes are the perfect vehicle to explore this flavor if you haven’t before. If I can be honest here, I love Gorgonzola so much that sometimes I add an ungodly amount to my mashed potatoes! Thank goodness Troy is a human garbage disposal.

I love seeing the look of delight on Troy’s face when he digs in to any of my dishes, but this one really holds a special place in my heart. I hope you enjoy this as much as we do!


3-4 large russet potatoes

4 tbs ghee, or butter

1/2 cup coconut milk, or milk of your choice

1/2 cup crumbled Gorgonzola cheese-more if you are like me and can’t get enough of this stuff!

salt and pepper to taste

6 jumbo shrimp, peeled and de-veined with tails still attached

2 tbs avocado oil

1/2 cup chimichurri, recipe follows

2 6oz filet mignon

2 tbs butter

2 tbs avocado oil

kosher salt

Gorgonzola cream sauce to finish, recipe follows


Preheat oven to 400 degrees.

For the potatoes:

After scrubbing potatoes under running water, pat the potatoes dry and peel completely. Quarter each potato and place into a medium pot. Cover with water and heat on medium high until boiling. Once boiling, heavily salt the potatoes and turn down heat to medium to help keep the starch from boiling over.

Boil for 20 minutes or until the potatoes can be easily pierced with a fork. Drain the potatoes, mash, and add the butter. Once melted, add your milk of choice and stir to combine. Add in the Gorgonzola cheese and stir until melted. Salt and pepper to taste.

For the Shrimp: Salt and pepper the shrimp. Saute shrimp in avocado oil until pink and opaque. Once cooked, place in a bowl and toss with chimichurri sauce.

For the steak:

Heavily salt steak with kosher salt.

In a heavy bottom skillet, I use cast iron, place butter and avocado oil. Heat over medium high heat. When the butter and oil mixture starts to glisten and is smokin’ hot, place in the steak away from each other so they will crust and not steam.

Sear on each side for 2 1/2 minutes and then transfer to the oven and cook for 5-6 minutes for medium-rare. Remove steaks from oven and rest them on a plate under a light tent of foil for 5 minutes before serving.

Chimicurri Sauce: In a food processor, combine 1/2 cup of parsley, 1/2 cup of cilantro, 1 small shallot, 1 clove of garlic, 1/3 cup red wine vinegar, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp of pepper and red pepper flakes. Process until smooth.

Gorgonzola Cream Sauce: Saute 2 cloves of minced garlic in 1 tbs avocado oil in a small pot until soft. Add 1 1/2 cups of heavy cream and bring to a boil. Once boiling, reduce to medium low and add 1 cup crumbled Gorgonzola cheese. Stir until the cheese melts. Salt and pepper to taste.

Mint and Pistachio Farro Risotto with Roasted Mushrooms

Happy meatless Monday everyone! Every now and then Troy and I like to lighten things up and today we replaced our meat for some meaty mushrooms. I found oyster mushrooms, chanterelles, Maitakes, and Enoki mushrooms at Whole Foods. You can use any variety you can find at your grocery store. Have fun with it and try something new :).

Roasting mushrooms concentrates their meaty flavor and has you forgetting that you left off the meat. Since the mushrooms are earthy and the farro has a nutty flavor from the toasting, adding the mint and pistachio chimichurri adds a pop of freshness and acidity that elevates the flavors.

Happy Eating!

Now it’s time to go and grade some papers-1st grade teaching never stops! 🙂

Mint and Pistachio Farro Risotto with Roasted Mushrooms


For the mint and pistachio chimichurri:

1 cup fresh mint

1/2 cup parsley

1 cup pistachios

1 garlic clove

1/2 cup light olive oil

1 tbs apple cider vinegar

splash of water

salt and pepper to taste

For the mushrooms:

2 pints mushrooms, cleaned and halved

2 tbs Olive oil

2 cloves garlic, minced

1 tbs fresh thyme

salt and pepper

For the Farro:

5 cups chicken stock

2 tbs Avocado oil

4 garlic cloves, divided

1/2 red onion, diced

Pinch of red pepper flakes

1 cup sherry wine

2 cups farro (I used Central Market quick cook grains)

1/2 cup Parmesan cheese, grated

salt and pepper to taste

Pistachios, garnish

In a food processor, add mint, parsley, pistachios, garlic, olive oil, vinegar, and splash of water, and pulse until combined. Salt and pepper to taste. Set aside.

Preheat oven to 450. Clean and chop mushrooms and place on a parchment lined baking sheet. Toss mushrooms in olive oil, garlic, salt, pepper, and thyme. Spread to an even layer and roast for 15-20 minutes.

Place chicken stock and 3 cloves of smashed garlic in a small pot and bring to a boil. Once boiling, reduce to a simmer.

In a heavy bottom skillet, saute onions, 1 minced garlic clove, and red pepper flakes with avocado oil until soft and translucent. Add in the farro and lightly toast. Once the farro has toasted, add in the sherry and stir to combine. When the wine has been absorbed into the farro, add the chicken stock, 2-3 ladles at a time, and stir continuously until absorbed. Repeat until all the stock has been used. Add in the Parmesan and salt and pepper to taste. Fold in the mint and pistachio chimichurri with the farro.

Plate mint and pistachio farro and top with roasted mushrooms. Garnish with Parmesan and pistachios.