Filet Mignon with Cheese for Tartiflette and Chorizo: A Savory Fusion Dish

Season the Steaks: Pat the filet mignon steaks dry with paper towels. Season both sides generously with salt and pepper.
Sear the Steaks: Heat the olive oil in a large skillet over medium-high heat. Add the steaks and sear for about 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove the steaks from the skillet and set them aside to rest.
Step 2: Cook the Chorizo and Garlic

Cook the Chorizo: In the same skillet, add the sliced or crumbled chorizo. Cook over medium heat for 3-4 minutes until the chorizo is crispy and has released its oils.
Add Garlic: Add the minced garlic to the pan and cook for an additional 30 seconds, stirring constantly until fragrant.
Step 3: Make the Tartiflette Cheese Sauce

Melt the Butter: In a separate saucepan, melt the butter over medium heat.
Add Cream and Nutmeg: Stir in the heavy cream and nutmeg. Bring the mixture to a simmer, allowing it to reduce slightly for about 2 minutes.
Add Cheese: Lower the heat and add the tartiflette cheese, stirring continuously until the cheese is melted and smooth. Season with salt and pepper to taste.
Step 4: Combine and Serve

Deglaze the Pan: Return the cooked steaks to the skillet with the chorizo. Add the white wine and beef stock to deglaze the pan, scraping up any brown bits from the bottom. Let the sauce simmer for about 2-3 minutes to combine the flavors.
Serve the Filet Mignon: Plate the filet mignon steaks and spoon the chorizo mixture over the top.
Top with Cheese Sauce: Drizzle the tartiflette cheese sauce generously over the steak and chorizo.
Serve Immediately: Serve the dish with a side of roasted vegetables, mashed potatoes, or a crisp salad for a complete meal.
Serving and Storage Tips