Grilled Filet Mignon with Gorgonzola Cream Sauce

Grilled Filet Mignon with Gorgonzola Cream Sauce

112 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
shawnalton
Recipe by  shawnalton

“Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 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.

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Reviews (112)

Rate This Recipe
Judy
72

Judy

I only made the sauce from this recipe and it is wonderful. We had 10 people for dinner with a Tenderloin and everyone asked me for the recipe. I made this dish the night before and to warm it I placed it over a pan of water and heated. I did use more Gorgonzola cheese than the recipe calls for. Cut back on quantities because it's so rich people only take a little bit.

Luv2Pits
66

Luv2Pits

I think this is sinfully good. To the negative reviews on the calories... HELLO!! It doesn't take a genius to see it's a rich recipe but to rate it poorly for that reason is nonsense. Thanks for a great recipe! :)

Kelly
65

Kelly

I made this with less parmesan cheese (simply b/c of preference) and half and half instead of heavy cream to reduce the richness but added cayenne pepper to give the sauce a kick. In addition I sliced the tenderloin into small half dollar size pieces and plated them along with potato pancakes. Everyone had a second helping

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1456 cal
  • 73%
  • Fat
  • 133.6 g
  • 206%
  • Carbs
  • 9 g
  • 3%
  • Protein
  • 54.9 g
  • 110%
  • Cholesterol
  • 496 mg
  • 165%
  • Sodium
  • 1665 mg
  • 67%

Based on a 2,000 calorie diet

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