There’s nothing quite like the moment you slice into a perfectly grilled filet mignon and see that beautiful pink center, knowing you’ve created restaurant magic right in your own backyard. This recipe takes that tender, buttery beef and elevates it with a rich gorgonzola cream sauce that’ll have your family thinking you’ve been hiding culinary secrets from them all these years.
The secret to this dish is all about timing and temperature – getting that filet to the perfect doneness while your gorgonzola cream sauce simmers to silky perfection on the stovetop. The combination of heavy cream with tangy gorgonzola and a touch of parmesan creates a sauce so luxurious, it transforms even a simple weeknight into something special.
This is the kind of meal that makes birthdays, anniversaries, and ‘just because’ dinners absolutely unforgettable. Your husband will be asking for this every week, and your dinner guests will be begging for the recipe. Serve it alongside roasted asparagus or garlic mashed potatoes, and you’ve got yourself a meal that rivals any fancy steakhouse.
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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.
