Description
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Ingredients
- 4 cups heavy cream
- 3 ounces crumbled Gorgonzola cheese
- 3 tablespoons grated Parmesan cheese
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 4 (8 ounce) fillets beef tenderloin
- 1 pinch lemon pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- salt and ground black pepper to taste
- 12 slices thick sliced bacon, chopped
- 4 green onions, chopped
Instructions
- Make sauce: Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until cream is reduced by half
- stirring occasionally
- about 1 hour. Remove from heat; whisk in Gorgonzola cheese
- Parmesan cheese
- salt
- pepper
- and nutmeg until cheeses have melted. Cover to keep warm and set aside.
- Prepare steaks: Season beef with lemon pepper
- garlic powder
- onion powder
- salt
- and pepper; set aside to marinate.
- Meanwhile
- place bacon in a large
- deep skillet over medium-high heat. Cook
- stirring occasionally
- until evenly browned
- about 10 minutes. Drain bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat. Lightly grease the grate with cooking spray.
- Cook steaks on the preheated grill until they begin to firm up and are reddish-pink and juicy in the center
- 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer steaks to a plate; tent with foil to rest for 5 to 10 minutes.
- Serve steaks with Gorgonzola sauce and top with bacon and green onion.
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 4