Garlic rosemary potatoes & Italian seasoned filet mignon in chianti gorgonzola sauce

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4 small red potatoes or small new white potatoes, sliced in half
1 Tbsp. of minced garlic
2 sprigs of fresh rosemary
1 1/2 Tbsp. of extra virgin olive oil
2 Tbsp. softened butter (salted or unsalted)
1/4 tsp. salt
1/4 tsp. of freshly ground black pepper

Boil red potatoes for about 10 minutes.
Once cooled, dice potatoes into ½” x ½” cubes. Place in mixing bowl.
Coat sheet pan in olive oil.
Add softened butter, garlic and rosemary and mix until potatoes are coated evenly.
Pour out on sheet pan and spread evenly.
Bake at 350 degrees for 12-15 minutes, toss potatoes ½ way through cooking.
Salt and pepper to taste.

Italian Seasoned Filet Mignon in Chianti Gorgonzola Sauce
Heat skillet or sauté pan and place 2 tbls olive oil.
Season 4 Filets with (Italian Seasoning Blend and fresh minced garlic)
Place filets in skillet and sear on both sides.
Place in 350 degree oven for 15 minutes.

While Filets Bake:
Place 1 Tbsp. olive oil in sauté pan
Add 1 cup of sliced mushrooms (let mushrooms soften around edges)
Add 1 Tbsp. of garlic (Minced)
Add 1/2 cup of Chianti, bring to boil
Stir in 1 Tbsp. flour (slowly) using wire whip
Add ¾ cup of crumbled gorgonzola or blue cheese
Let thicken and top Filet with sauce.

Remove filets place on garlic toast crouton and top with sauce.