Grilled Filet Mignon and Cream Sauce
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
- 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.
Nutrition
Calories: 1455.6kcalCarbohydrates: 9gProtein: 54.9gFat: 133.6gSaturated Fat: 73.6gCholesterol: 496.3mgSodium: 1567.8mgFiber: 0.6gSugar: 0.8g
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