BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
FILET MIGNON FOR TWO
Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a juicy, tender steak. I have found this to be the best way to cook a steak indoors.
Provided by KheringtonsMommy
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
- Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
- Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
- Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
- Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
- Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.
Nutrition Facts : Calories 1030.7 calories, Carbohydrate 8 g, Cholesterol 372.6 mg, Fat 81.6 g, Fiber 0.2 g, Protein 63.7 g, SaturatedFat 46.5 g, Sodium 904.7 mg, Sugar 0.9 g
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
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
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 WITH GORGONZOLA SAUCE FAST2EAT
Tender filet mignon is drizzled with a savoury gorgonzola sauce with a sharp, tangy flavour similar to blue cheese, with a velvety smooth. Sounds fancy, but this is extremely easy to make.
Provided by Susana Macedo
Categories Main Dish
Time 20m
Number Of Ingredients 17
Steps:
- Bring the steaks to room temperature. (*)
- The first step is to cut the filet mignon into medallions of about 3cm/1" thick. Make sure to trim any connective tissue or large pieces of fat from the edges of your steaks-it should pull off easily, but you can use a sharp knife.
- Season steaks with salt (Be careful with the amount of salt, as the gorgonzola cheese is already relatively salty), paprika, pepper and Herbes on both sides.
- Reserve, while the fillets are absorbing the seasonings, prepare the gorgonzola sauce.
Nutrition Facts : Calories 367 kcal, Carbohydrate 11 g, Protein 12 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 91 mg, Sodium 614 mg, Sugar 5 g, Fiber 1 g, ServingSize 1 serving
PAN SEARED FILET MIGNON WITH PEAR GORGONZOLA CONCHIGLIONI GRATIN
Succulent pan seared filet mignon steaks, served with a Pear and Ricotta Conchiglioni Gratin and topped with luscious Gorgonzola sauce. I can't think of a better way to treat your Valentine!
Categories Main Courses
Time 22m
Number Of Ingredients 12
Steps:
- Pre heat oven to 400 degrees.
- In a medium bowl, combine the ricotta, diced pear and heavy cream. Season with salt and pepper. Reserve.
- In a large pot with boiling salted water, cook the conchiglioni shells until they are not yet al dente, about 2 - 3 minutes less than what the package suggests. When done, drain and run under cold water to stop cooking.
- Make the gorgonzola sauce. In a saucepan, heat the butter, over medium low heat, until melted. Whisk in the flour and cook for a minute or so, to get rid of that raw flour smell. Slowly add the milk, whisking constantly, and cook until the sauce begins to thicken. Add the crumble gorgonzola and stir until the cheese melts and the sauce reaches desired consistency. It should be creamy but not too thick and spoonable. Season with salt and pepper.
- Stuff shells with the ricotta pear mixture.
- Add a layer of gorgonzola sauce to a medium sized baking dish or cast iron. Arrange the stuffed conchiglioni on top and pour the remaining sauce on top, reserving some to spoon on the steaks. Sprinkle the parmesan cheese and bake in the preheated oven for 10 to 15 minutes or until the pasta is al dente.
- Optional: pop it under the broiler for 2 - 3 minutes or until golden and bubbly.
- When the gratin is ready, remove from oven and let it rest for at least 5 minutes.
- While the gratin is baking, cook the steaks. Season the filet mignon steaks generously with salt and pepper. Heat the vegetable oil in a cast iron or skillet, over medium high heat, until smoking. Add the steaks and sear for 2 to 3 minutes per side. Remove from pan to a cutting board when a thermometer reads 135 degrees F. Cover with foil and let the steaks rest for at least 5 minutes before serving.
- Serve the steaks with the conchiglioni gratin, topped with the remaining gorgonzola sauce.
GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE
Tender filet mignon steak, grilled to perfection, and topped with melted gorgonzola cheese, green onions, and a twist of black pepper! Absolutely divine! Serve with a fresh garden salad of mixed baby greens tossed with recipe #344310, and a side of recipe #372102. Adapted from Weber's Gas Barbecue Book.
Provided by BecR2400
Categories Steak
Time 19m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim excess fat from outer edge of steaks.
- Season to taste with pepper (no salt will be needed as the Gorgonzola is salty enough).
- Place steaks on cooking grate. Cook over Indirect/Medium heat for 7 to 8 minutes per side for medium-rare, or to desired doneness.
- Combine cheese and onions; sprinkle over steaks during last half of cooking time.
Nutrition Facts : Calories 102.1, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 396.5, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 6.2
GORGONZOLA PASTA WITH BEEF TENDERLOIN
Creamy Gorgonzola Pasta is tossed with balsamic beef tenderloin for the ultimate pasta dinner! Serve with sautéed greens or steamed veggies for a complete meal.
Provided by Good Life Eats
Categories Main Dish
Time 35m
Number Of Ingredients 15
Steps:
- Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
- Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
- In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
- Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
- Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
- Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
- Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.
Nutrition Facts : Calories 1447 calories, Carbohydrate 118 grams carbohydrates, Cholesterol 278 milligrams cholesterol, Fat 65 grams fat, Fiber 5 grams fiber, Protein 86 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 1378 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
FILET MIGNON WITH GORGONZOLA SAUCE
This is from Bon Appetit recipe request from Cucina Rustica in Sedona, AZ. You can get chipotles in cans with Adobo sauce.
Provided by Little Suzy Homemak
Categories Steak
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 269.8, Fat 26.6, SaturatedFat 14.1, Cholesterol 73.8, Sodium 255.2, Carbohydrate 4, Fiber 0.7, Sugar 0.8, Protein 5.2
FILET MIGNON WITH GORGONZOLA SAUCE
Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
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.
FILET MIGNON WITH GORGONZOLA
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
BEEF WELLINGTONS WITH GORGONZOLA
Categories Herb Valentine's Day Blue Cheese Beef Tenderloin Winter Phyllo/Puff Pastry Dough Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Pat filets mignons dry and season with salt and pepper. In a shallow roasting pan roast filets in middle of oven 12 minutes, or until a meat thermometer registers 110°F for rare, and cool (filets will be baked again after being wrapped in pastry). Chill filets, covered, until cold, about 1 hour.
- Thinly slice mushrooms and in a heavy skillet cook in butter with shallot, garlic, and salt and pepper to taste over moderate heat, stirring, until mushrooms are lightly browned. Transfer mushroom mixture to a bowl to cool completely. In a small bowl lightly beat egg to make an egg wash.
- On a lightly floured surface roll out puff pastry sheet into a 14-inch square. Trim edges to form a 13-inch square and cut square into four 61/2-inch squares.
- Put 1 tablespoon Gorgonzola in center of 1 square and top with one fourth mushroom mixture. Top mushroom mixture with a filet mignon, pressing it down gently, and wrap 2 opposite corners of puff pastry over filet, overlapping them. Seal seam with egg wash. Wrap remaining 2 corners of pastry over filet and seal in same manner. Seal any gaps with egg wash and press pastry around filet to enclose completely. Arrange beef Wellington, seam side down, in a non-stick baking pan. Make 3 more beef Wellingtons in same manner. Chill remaining egg wash for brushing on pastry just before baking. Chill beef Wellingtons, loosely covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°F.
- Brush top and sides of each beef Wellington with some remaining egg wash and bake 20 minutes, or until pastry is golden.
- Make sauce while beef Wellingtons are baking:
- In a saucepan boil demiglace and Madeira 1 minute and keep sauce warm.
- Serve beef Wellingtons with sauce.
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Servings 4Total Time 30 minsCategory Red Meat
- Pat the steaks dry, brush them with oil, and season evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Meanwhile, bring a large pot of salted water to a boil. Add the spinach and cook just until wilted, about 1 minute. Transfer to a large colander and drain extremely well, pressing firmly on the spinach, or wrap in a clean kitchen towel and squeeze to remove as much excess liquid as possible. Coarsely chop the spinach and set aside.
- In a large skillet over medium-low heat on the stove, melt the butter. Add the shallots and garlic and cook until very tender, 7 to 8 minutes, stirring occasionally. Add the flour and cook until golden brown, about 1 minute, stirring constantly. Increase the heat to medium; gradually add the half-and-half and stir until the mixture thickens, 2 to 3 minutes. Stir in the spinach and nutmeg and cook until heated through, 1 to 2 minutes. Remove from the heat, add the cheese, and stir until melted. Cover to keep warm.
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- Cut the potatoes into 2 inch chunks (you can peel yours first if you'd like, I just leave mine unpeeled). Place in a pot and fill with water so that the potatoes are covered by 2 inches. Bring pot of water to a boil. Once boiling, add 1 tsp of salt and boil the potatoes until they are fork tender, about 15 minutes.
FILET MIGNON WITH GORGONZOLA BUTTER - RECIPE - THE EGG FARM
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Estimated Reading Time 3 mins
- Make the Gorgonzola herb butter by mixing all ingredients in a small bowl. Form into a 4 inch log by rolling in plastic wrap. Twist the ends to close and refrigerate until firm.You can make this a few days in advance and refrigerate or freeze. Thaw in the refrigerator before using.
- Make the marinade for the steaks by mixing all ingredients in a zipper bag. Trim the excess fat and the filets and tie two lengths of butcher's twine around the steaks to form a circle. Cut off the excess twine. Carefully place the steaks in the bag with the marinade and flip the bag over a couple of times to coat the meat. Keep in the refrigerator up to one day, flipping them every few hours. Lay the bag on a paper place in case of leakage. Remove the steaks and allow them to come to room temperature before cooking.
- Heat an oven-proof sauté pan with a drizzle of olive oil over high heat. Remove the streaks from the marinade and place one at a time with tongs into the hot pan. Sear one side well, then the other. Using the tongs roll the steaks in the hot pan to sear the edges. Place the pan in the oven to finish cooking to your desired degree of doneness. Use a meat thermometer to check and allow for the temperature to increase slightly while the steaks are resting. Don't over cook them! While the steaks are still hot add a pat of the herb butter to each steak and allow it to melt.
FILET OF BEEF WITH GORGONZOLA SAUCE | RECIPES
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- If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.
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THE TOP 9 FILET MIGNON RECIPES
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Estimated Reading Time 3 mins
- Cumin and Black Pepper Crusted Filet Mignon. This is by far one of the most flavorful ways to prepare filet mignon. While you can use cumin powder for the recipe, toasting the cumin seeds adds a deeply delicious touch to the final product.
- Filet Mignon With Peppercorn-Thyme Butter. This is the perfect steak for special occasions, particularly romantic ones. These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter.
- Bacon-Wrapped Filet Mignon. This is one of the easiest ways to add delicious flavor to a steak. While filet mignon rarely needs help in the flavor department, bacon just seems to make it better.
- Easy Grilled Filet Mignon. If you're new to grilling steaks or a fan of simplicity, then this recipe is for you. Filet mignon is a delicious, tender cut of beef that really benefits from the grill.
- Filet Mignon With Gorgonzola. A simple, yet flavorful way to prepare the perfect filet mignon. The gorgonzola adds a salty bite to the steak resulting in the perfect combination of flavors.
- Chili and Brown Sugar Rubbed Filet Mignon. This is a fast easy way to grill a tender, tasty filet mignon. The simple, yet flavorful rub enhances the steak's flavor giving it a rich beefiness, with a hint of sweet from the brown sugar.
- Filet Mignon With Ginger and Red Wine. The combination of red wine and soy sauce works beautifully together to flavor these steaks. While you can't go wrong with filet mignon, this sauce helps to amp it up just a little bit.
- Herb-Crusted Filet Mignon. What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead.
- Grilled Filet Mignon With Bearnaise Sauce. While this recipe will take some time to prepare, it is well worth it. You can prepare the bearnaise sauce shortly before the steaks go on the grill.
FILET MIGNON WITH GORGONZOLA SAUCE RECIPE | BON APPéTIT
From bonappetit.com
- 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.
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