Grilled Filet Mignon With Gorgonzola Cream Sauce Recipes

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GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE



Grilled Flank Steak with Gorgonzola Cream Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 1/2-pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows
1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Steps:

  • Heat a grill pan to medium heat.
  • Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare.
  • Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.
  • Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

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

BEEF TENDERLOIN WITH CREAMY GORGONZOLA SAUCE



Beef Tenderloin With Creamy Gorgonzola Sauce image

Trust me. Follow my method. You won't be disappointed! Serving Beef Tenderloin, otherwise known as filet of beef or filet mignon, is an expensive dish BUT keep this in mind: there is absolutely no waste if it's trimmed properly, it's delicious, easy to make, and it will WOW your guests every time. We like our meat cooked perfectly medium rare and not a spec more! I have adjusted the cooking times for a fool proof roast every time. Instead of a whole tenderloin, this time, I bought 2, 4.5 pound cuts. I think it's easier to handle 2 smaller cuts that are the same size in diameter.

Provided by Everything Tasty Ki

Categories     Roast Beef

Time 30m

Yield 1 Slice, 15-20 serving(s)

Number Of Ingredients 9

tenderloin (any size will do, figure 1/2 lb. per person)
kosher salt & freshly ground black pepper
olive oil
1 1/2 cups heavy cream
3 ounces gorgonzola, crumbles
3 tablespoons parmesan cheese, grated
1/2 teaspoon kosher salt
ground pepper
2 tablespoons fresh minced parsley

Steps:

  • Preheat the oven to 450 degrees.
  • Rub the beef with a light coating of olive oil and a generous amount of salt and pepper around all sides. Do not be afraid to use salt on the outside. You need this to season the meat or it will be bland.
  • Use a large sheet pan with short sides, like a cookie sheet. Place a flat rack in the sheet pan to keep the meat off the pan.
  • Insert an oven proof thermometer in one end so that the tip is in the middle of the roast. Do not insert the rod from the top, as it is too hard to get it in the middle. Use a thermometer that sits on the counter with a cord. (you can find this in my favorite cooking tools link, I can't live without this)
  • 4. Cook the roast for 15 minutes at 450 degrees and than lower the oven to 325 degrees. Do not open the oven at all during this time. Set the thermometer to 120 for medium rare or 125 for medium.
  • Take the roast out of the oven when the thermometer reaches the desired temperature and cover with foil. Do not remove the thermometer. Let the roast sit for 15-20 minutes before slicing. You will see the thermometer will rise another 8-10 degrees. Medium Rare will rise close to 130 and more medium with register at 135 on thermometer. It's very important to let the roast rest out of the oven, it will continue to cook and allow the juices to spread back out into the meat. This is how you get the perfect cooking throughout your meat from top to bottom and from end to end.
  • Gorgonzola Sauce: Bring the cream to a full boil in a medium to large sauce pan, boil rapidly until sauce thickens and stir occasionally. Take off the heat and add the rest of the ingredients until the cheeses are melted. This sauce can easily be made ahead of time and reheated.

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.

GRILLED FILET MIGNON STEAK TOPPED WITH MELTED GORGONZOLA CHEESE



Grilled Filet Mignon Steak Topped With Melted Gorgonzola Cheese image

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

4 best quality beef tenderloin filet mignon steaks (about 2 inches thick)
4 ounces gorgonzola blue cheese, crumbled
1/4 cup thinly sliced green onion, and tops
fresh ground black pepper, to taste

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

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  • Heat a heavy-bottomed pan over medium-high to high heat. Add the butter and allow to melt. Generously coat each side with kosher salt and pepper. Add filets to the hot pan. Cook 3-4 minutes, allowing for the cooking side to create a nice browned crust, and then flip. Cook for an additional 3-4 minutes on this side. Set aside on a clean plate and cover with aluminum foil while you cook your sauce.
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