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.

Tacos al Pastor with Mexican Street Corn

If there is one cuisine that Troy and I could eat for the rest of our lives it would be Mexican. We love the spice and heat in these dishes. Thankfully, living in San Antonio we are never at a loss for amazing Mexican food.

I wanted to take the flavors I grew up on and turn them into one of our favorite tacos. It is a play on Tacos al Pastor-but with steak.

If you are short on time, marinate for at least an hour. It took everything in me to let these marinate overnight! Next time I might not have as much will power…. 🙂

Happy Eating!

Tacos al Pastor with Mexican Street Corn


For the Steak

2lbs beef skirt steak

salt and pepper

1/4 cup coconut aminos (or low sodium soy sauce)

1/4 cup white vinegar

1/4 cup extra virgin olive oil

1 orange, zested and juiced

2 limes, zest of one and both juiced

1 jalapeno, de-seeded

3.5 oz Achiote paste

1 tbs cumin

1tbs oregano

4 garlic cloves

1 bunch cilantro

1 package grain free tortillas (I use Siete)

For the Street Corn

12 oz frozen corn

1 tbs Avocado oil

1/2 cup white onion, chopped

1 jalapeno, de-seeded and diced

1/2 cup water

2 tsp chili powder

1/4 tsp cayenne pepper

2 tbs cream cheese

1 lime, zested and juiced

salt and pepper to taste


Salt and pepper steak on both sides.

In a food processor, combine the coconut aminos, vinegar, oil, orange and lime zest and juice, jalapeno, Achiote paste, cumin, oregano, garlic, and half the cilantro leaves. Process until completely combines.

Place steak in a gallon zip top bag and pour in marinade. Close and message the meat until completely covered. Let marinate 4 hours to overnight.
Place oven on high broil. Place meat on a foil lined baking sheet and broil on each side for 5 minutes for medium rare.

Take out and let rest for 10 minutes. Dice meat into small pieces for tacos. Squeeze lime juice over and toss with cilantro. Top tacos with pico de gallo.

For the Corn

In a skillet, saute the onion and jalapeno in oil.

Add frozen corn and water and bring to a simmer.

Add chili powder, cayenne, cream cheese, and lime zest and juice.

Simmer until cheese melts. Salt and pepper to taste.