Name: Grilled Filet Mignon with Gorgonzola Cream Sauce
Prep time: 5 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 4 cups heavy cream; 3 ounces crumbled Gorgonzola cheese; 3 tablespoons grated Parmesan cheese; 0.75 teaspoon salt; 0.75 teaspoon ground black pepper; 0.125 teaspoon ground nutmeg; 4 (8 ounce) fillets beef tenderloin; 0.25 teaspoon lemon pepper, or to taste; 0.25 teaspoon garlic powder, or to taste; 0.25 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

Grilled Filet Mignon with Gorgonzola Cream Sauce

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Prep Time:
5 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Filet mignon steak topped with Gorgonzola cream, bacon, and green onions.

Ingredients:

4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
0.75 teaspoon salt
0.75 teaspoon ground black pepper
0.125 teaspoon ground nutmeg
4 (8 ounce) fillets beef tenderloin
0.25 teaspoon lemon pepper, or to taste
0.25 teaspoon garlic powder, or to taste
0.25 teaspoon onion powder, or to taste
cooking spray
12 slices thick sliced bacon, chopped
4 green onions, chopped

Instructions:

Create sauce by heating heavy cream in a saucepan over medium heat until it boils. Lower heat and simmer until cream reduces by half, stirring occasionally, for about an hour. Remove from heat and whisk in Gorgonzola cheese, Parmesan cheese, salt, pepper, and nutmeg until cheeses melt. Cover to keep warm and set aside.
Season beef generously with a blend of aromatic lemon pepper, garlic powder, onion powder, salt, and pepper, allowing the flavors to meld together as it marinates.
In a large, deep skillet over medium-high heat, cook bacon until evenly browned, stirring occasionally, about 10 minutes. Drain on a paper towel-lined plate.
Get your outdoor grill ready by preheating it to medium-high heat. Give the grate a light coating of cooking spray to prevent sticking.
Grill the steaks until they are firm on the outside, reddish-pink and juicy inside, about 3 to 5 minutes per side. Use an instant-read thermometer to check for a temperature of 130°F (54°C) for medium-rare. Rest the steaks on a plate, covered loosely with foil, for 5 to 10 minutes.
Top tender, juicy steaks with creamy Gorgonzola sauce, crispy bacon, and fresh green onion for a delicious finishing touch.

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