Tender filet mignon steak is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Ingredients
- heavy cream: 4 cups
- ounces crumbled Gorgonzola cheese: 3 piece
- Parmesan cheese: 3 Tbsp (grated)
- salt: 0.75 tsp
- ground black pepper: 0.75 tsp
- ground nutmeg: 0.125 tsp
- fillets beef tenderloin: 4 piece (8 ounce)
- lemon pepper: 0.25 tsp (to taste)
- garlic powder: 0.25 tsp (to taste)
- onion powder: 0.25 tsp (to taste)
- salt and ground black pepper: (to taste)
- cooking spray:
- slices thick sliced bacon: 12 piece (chopped)
- green onions: 4 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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Prepare steaks: Season beef with lemon pepper, garlic powder, onion powder, salt, and pepper; set aside to marinate.
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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.
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Preheat an outdoor grill for medium-high heat. Lightly grease the grate with cooking spray.
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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.
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Serve steaks with Gorgonzola sauce and top with bacon and green onion.
