GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, 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). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
STEAK WITH GORGONZOLA SAUCE
Steps:
- Gather the ingredients.
- To make the sauce: In a small bowl, combine the Gorgonzola and vinegar. Mash with a fork until almost creamy (some lumps will remain).
- Stir in the sour cream and olive oil until blended. Stir in the parsley and season to taste with salt and pepper.
- Generously season the steaks on both sides with the salt and pepper.
- In a large, heavy skillet, heat the vegetable oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium-rare, or 5 to 6 minutes for medium.
- Transfer the steaks to serving plates and let rest for 5 minutes. Spoon the sauce over the steaks or serve on the side.
Nutrition Facts : Calories 684 kcal, Carbohydrate 2 g, Cholesterol 165 mg, Fiber 0 g, Protein 50 g, SaturatedFat 19 g, Sodium 654 mg, Sugar 1 g, Fat 53 g, ServingSize 4 servings, UnsaturatedFat 0 g
BLEU CHEESE CRUSTED FILET MIGNON
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
- In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
- Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
- Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
- Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
- Serve steaks hot with sauce.
GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE
Tender filet mignon steak, grilled to perfection, and topped with melted gorgonzola cheese, green onions, and a twist of black pepper! Absolutely divine! Serve with a fresh garden salad of mixed baby greens tossed with recipe #344310, and a side of recipe #372102. Adapted from Weber's Gas Barbecue Book.
Provided by BecR2400
Categories Steak
Time 19m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim excess fat from outer edge of steaks.
- Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
- Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
- Combine cheese and onions; sprinkle over steaks during last half of cooking time.
Nutrition Facts : Calories 102.1, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 396.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 6.2
STEAK WITH GORGONZOLA SAUCE
Perfectly cooked steak served with creamy Gorgonzola sauce flavored with rosemary and garlic is the easy dinner recipe of your dreams.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- To make the sauce, melt the butter in a pan set over medium-low heat.
- Add the garlic and rosemary and cook until the garlic softens. (Approximately 1-2 minutes)
- Pour in the cream and lemon juice.
- Allow to simmer for 5 minutes until the sauce has thickened slightly and coats the back of a spoon.
- Remove from the heat and add the cheese. Stir until the cheese has melted then season to taste with salt and pepper.
- To make the steak, pat the steak dry with paper towels then season generously with salt.
- Heat a large cast iron pan or griddle pan over high heat.
- Add the steaks and cook until well-browned on both sides. Once flipped, add the butter, garlic and rosemary and baste the steak with the butter. I cook my steaks for 2-3 minutes per side until they are medium rare.
- Remove from the pan and allow to rest for at least 5 minutes before serving with the Gorgonzola sauce.
Nutrition Facts : Calories 455 kcal, Carbohydrate 4 g, Protein 26 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 141 mg, Sodium 335 mg, Sugar 1 g, ServingSize 1 serving
FILET MIGNON WITH GORGONZOLA SAUCE
Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake 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. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.
FILET MIGNON WITH GORGONZOLA
Steps:
- Preheat grill for high heat.
- Combine salt, black pepper, and garlic powder.
- Brush steaks with olive oil and season both side of steak with seasoning rub.
- Place on the grill grate and cook for 5 minutes per side, or to the desired doneness .
- Once cooked to your liking, remove from grill and immediately top with 2 tablespoons (30 mL) of crumbled gorgonzola cheese per steak.
- The heat from the cooked steak with allow the cheese to become soft and slightly melted.
- Plate steaks and serve with your favorite sides.
Nutrition Facts : Calories 18498 kcal, Carbohydrate 1 g, Cholesterol 6683 mg, Fiber 0 g, Protein 1822 g, SaturatedFat 469 g, Sodium 4171 mg, Sugar 0 g, Fat 1191 g, ServingSize 2 Filet Mignon (2 Servings), UnsaturatedFat 0 g
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