Filet Mignon Gorgonzola With Sun Dried Tomatoes Recipes

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GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE



Grilled Filet Mignon with Gorgonzola Cream Sauce image

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

Provided by Shawn Alton

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 1h15m

Yield 4

Number Of Ingredients 13

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
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

Steps:

  • 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.
  • 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 Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g

FILET MIGNON GORGONZOLA WITH SUN-DRIED TOMATOES



Filet Mignon Gorgonzola With Sun-Dried Tomatoes image

I had this at Carrabba's Italian Grill once and it is to die for. Next to Charlies Steak house in Orlando it is the best filet ever. I developed this recipe on my own as Carrabba's wouldnt give it to me. Enjoy!

Provided by Chef stevemib

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

20 ounces tenderloin
1/4 lb gorgonzola
4 ounces sun-dried tomatoes
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon fresh ground pepper

Steps:

  • Cut tenderloin into two equal steaks.
  • Drizzle balsamic vinegar on both sides.
  • Sprinkle salt, sugar and pepper on both sides.
  • Let rest at room temp for 10 minutes.
  • Preheat heavy pan on medium high.
  • Preheat oven to 350°F.
  • Drizzle steaks with olive oil.
  • Sear steaks in pan 1-2 mins per side (depending on thickness of steak).
  • Place tomatoes equally on top of steaks.
  • Slice gorgonzola into two equal pieces and place on top of tomatoes and steak.
  • Place pan with steaks into oven and bake 8-10mins until cheese melts.
  • Remove from oven and pan and plate them.
  • Let rest 5 minutes for juices to settle.
  • Cooking times will vary depending on how thick your steaks are and your oven.
  • Add your favorite bernaise sauce on the side and serve.
  • Enjoy!
  • Ps you can do this on the grill for added flavor using same cooking times.

Nutrition Facts : Calories 494, Fat 31.5, SaturatedFat 12.7, Cholesterol 42.5, Sodium 3151.6, Carbohydrate 40.2, Fiber 7.3, Sugar 28.1, Protein 20.3

FILET MIGNON WITH GORGONZOLA



Filet Mignon With Gorgonzola image

This is a simple, yet flavorful way to prepare the perfect filet mignon. The gorgonzola adds an irresistibly salty bite.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 18m

Number Of Ingredients 6

2 filet mignon, about 1 1/2 inches thick
1/2 teaspoon/2.5 mL sea salt
1/4 teaspoon/1.25 mL black pepper
1/4 teaspoon/1.25 mL garlic powder
2 teaspoons/10 mL olive oil
1/4 cup/60 mL crumbled gorgonzola cheese

Steps:

  • Preheat grill for high heat.
  • Combine salt, black pepper, and garlic powder.
  • Brush steaks with olive oil and season both side of steak with seasoning rub.
  • Place on the grill grate and cook for 5 minutes per side, or to the desired doneness .
  • Once cooked to your liking, remove from grill and immediately top with 2 tablespoons (30 mL) of crumbled gorgonzola cheese per steak.
  • The heat from the cooked steak with allow the cheese to become soft and slightly melted.
  • Plate steaks and serve with your favorite sides.

Nutrition Facts : Calories 18498 kcal, Carbohydrate 1 g, Cholesterol 6683 mg, Fiber 0 g, Protein 1822 g, SaturatedFat 469 g, Sodium 4171 mg, Sugar 0 g, Fat 1191 g, ServingSize 2 Filet Mignon (2 Servings), UnsaturatedFat 0 g

SUN-DRIED TOMATO-GARLIC FILET MIGNON



Sun-Dried Tomato-Garlic Filet Mignon image

Bring the steakhouse to your house with this Sun-Dried Tomato-Garlic Filet Mignon. The garlicky sauce and filet mignon make a great pairing.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 beef tenderloin steaks (4 oz. each), 1-inch thick
1/8 tsp. pepper
1/4 cup chopped sun-dried tomatoes (not oil packed)
1 Tbsp. oil
3 cloves garlic, minced
1/2 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce

Steps:

  • Heat large nonstick skillet on medium heat. Add steaks; cook 10 to 13 min. for medium-rare to medium doneness, turning occasionally. Season with pepper. Remove steaks from skillet; cover to keep warm.
  • Add tomatoes, oil and garlic to skillet; cook 1 min. Stir in beef broth. Increase heat to medium-high; cook and stir 5 min. or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.
  • Serve sauce over steaks.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 3 g, Protein 14 g

FILET MIGNON WITH GORGONZOLA SAUCE



Filet Mignon with Gorgonzola Sauce image

Categories     Beef     Cheese     Garlic     Mushroom     Sauté     Hot Pepper     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

3 tablespoons olive oil, divided
1/2 pound fresh shiitake mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 ounces)
2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
8 (6-ounce) filet mignon steaks
*Dried, smoked jalapeos canned in a spicy tomato sauce called adobo; sold at some supermarkets and at specialty foods stores and Latin markets.

Steps:

  • Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
  • Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.

FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES



Fettuccine Gorgonzola With Sun-Dried Tomatoes image

This for people who are confirmed lovers of gorgonzola/bleu cheese. If that's you, this should get you excited! It's quick and easy to make and very creamy and rich but the nonfat ingredients let you enjoy it without guilt.

Provided by little_wing

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces spinach fettuccine or 8 ounces tri color fettuccine
1 cup fat-free cottage cheese
1/2 cup plain nonfat yogurt
1/2 cup crumbled gorgonzola
1/8 teaspoon white pepper
4 ounces sun-dried tomatoes (not packed in oil)

Steps:

  • Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
  • Cook pasta according to directions, drain well and keep warm.
  • While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
  • Heat cottage cheese mixture over low heat.
  • Add gorgonzola and white pepper, stirring until cheese is melted.
  • Return pasta to saucepan.
  • Add tomatoes.
  • Pour cheese mixture over pasta and tomatoes and combine well.
  • Serve immediately.

TOMATOES AND GORGONZOLA



Tomatoes and Gorgonzola image

Provided by Marian Burros

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 4

1 very large tomato or 2 small tomatoes
2 teaspoons chopped fresh basil
4 teaspoons Gorgonzola
Freshly ground black pepper to taste

Steps:

  • Core tomato and slice in half. If necessary cut a thin slice off bottom so the halves will stand upright.
  • Sprinkle basil and pepper on tomato halves. Top with cheese.
  • Broil 8 to 12 minutes, depending on the size of the halves, until cheese melts and tomato is beginning to soften.

Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 120 milligrams, Sugar 2 grams

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

TOMATOES WITH GORGONZOLA



Tomatoes With Gorgonzola image

Provided by Robert Farrar Capon

Categories     easy, lunch, quick, side dish

Time 10m

Yield 4 to 6 servings as an appetizer or side dish

Number Of Ingredients 6

4 large tomatoes, sliced 1/2 inch thick
Extra-virgin olive oil to taste (about 1/3 cup)
Chopped fresh basil leaves to taste (about 1/4 cup)
Black pepper to taste
1/2 pound imported Gorgonzola cheese
2 tablespoons toasted pine nuts (pignoli)

Steps:

  • Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
  • Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams

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