I found this recipe at epicurious.com and have made it several times. I've even made the sauce and used it on top of grilled chicken breast and that was yummy too!
3 tablespoons olive oil, divided
1/2 pound fresh mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1/2 cup bleu cheese crumbles OR 1 cup crumbled Gorgonzola cheese
2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
4 (6-ounce) filet mignon steaks
Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. Sauce can be made 2 hours ahead. Let stand at room temperature.
Prepare filets to your liking. To serve, place filet on plate and drizzle sauce over top.
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