For the Creamy Gorgonzola Sauce: 

1. To a medium bowl, add yogurt, lemon juice, garlic, fresh rosemary, gorgonzola, salt and pepper. Mix together so there aren’t any huge chunks of gorgonzola. Set aside.

For the Grain Free Flatbread:

1. Preheat oven to 400°F. Spray a baking sheet or pizza pan with cooking oil. Set aside.
2. In a large bowl, mix melted ghee, water, eggs and Bob’s Red Mill Grain Free Flatbread Mix. Once combined, let the mixture rest for 5 minutes.
3. Spread flatbread mix out on prepared baking sheet until it forms a 10″ round pizza. Crimp the edges up to form a crust and then lightly brush with olive oil.
4. Bake for 10 minutes. Remove from oven and let rest.

For the Steak: 

1. Preheat oven to 415°F.
2. Generously season both sides of filet mignon.
3. Heat a large skillet to high heat. Add 1 tablespoon of ghee to the skillet and immediately add steak. Sear for 2 minutes per side.
4. Then place skillet with filet in 415°F oven, uncovered, and bake for 5-6 minutes. (for medium rare which is 125-130°F or until you’re desired doneness)
5. Remove from oven and let rest for 5-10 minutes.

Build Flatbread Pizza:

1. Spread Gorgonzola Sauce all over the baked flatbread crust. Leaving about an 1″ around the sides.
2. Place in 400°F oven and bake for 5-7 minutes, until sauce is a little bubbly.
3. Remove from oven. Top with fresh arugula, sliced filet mignon and pickled onions.
4. Optional: garnish with grated parmesan.
5. Serve