How to Make Grilled Filet Mignon with Gorgonzola Cream Sauce - A Step-by-Step Guide

Grilled Filet Mignon with Gorgonzola Cream Sauce is a luxurious and indulgent dish that's perfect for special occasions or a romantic dinner for two. The tender and flavorful filet mignon is cooked to perfection on the grill, and then topped with a rich and creamy Gorgonzola sauce that takes this dish to the next level. This recipe is sure to impress your guests and leave them wanting more.

Filet mignon is a highly prized cut of beef that comes from the tenderloin, which is known for ...

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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
  • ¼ teaspoon lemon pepper, or to taste
  • ¼ teaspoon garlic powder, or to taste
  • ¼ teaspoon onion powder, or to taste
  • salt and ground black pepper to taste
  • cooking spray
  • 12 slices thick sliced bacon, chopped
  • 4 green onions, chopped

Information

  • Prep Time: 5 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4

  • 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.
  • Nutrition

    1456 cal.

    • Total Fat: 134g
    • Saturated Fat: 74g
    • Cholesterol: 496mg
    • Sodium: 1568mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 55g
    • Vitamin C: 4mg
    • Calcium: 337mg
    • Iron: 5mg
    • Potassium: 880mg