This tender grilled filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions. It’s the perfect dish for a special occasion or date night. The filet mignon is so tender and juicy, and the gorgonzola cream sauce is absolutely divine. The bacon bits and green onions add the perfect amount of flavor and texture. This dish is sure to impress anyone lucky enough to try it.
Grilled Filet Mignon Cooking Instructions
1. 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 1 hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
2. 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.
3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 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.
In conclusion, this steak is flame-grilled to perfection and topped with a creamy, Gorgonzola sauce, which complements and not overpowers the beef. The gorgonzola cream sauce is rich and decadent, while the green onions add a fresh, lively flavor. The filet mignon is cut thick and tender, and it’s a great entrée to serve for a special occasion.
Grilled Filet Mignon and Cream Sauce
Ingredients
- 4 cups heavy cream
- 3 ounces crumbled Gorgonzola cheese
- 3 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/8 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
- 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 1 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.
