Grilled Filet Mignon with Gorgonzola Cream Sauce Good Recipes
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| 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."
Ingredients :
- 4 cups heavy cream
- 3 oz crumbled Gorgonzola cheese
- three tablespoons grated Parmesan cheese
- three/4 teaspoon salt
- 3/four teaspoon floor black pepper
- 1/eight teaspoon floor nutmeg
- four (8 ounce) fillets pork 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 inexperienced onions, chopped
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 1H15M |
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- Pour heavy cream into a saucepan and bring to a boil over medium warmth. Reduce warmness and simmer until the cream has reduced by half of, stirring every so often, approximately an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, till the cheese has melted.
- Season the red meat tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a huge, deep skillet, and cook over medium-high warmness, stirring every so often, until frivolously browned, approximately 10 mins. Drain the bacon on a paper towel-coated plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to company, and are reddish-purple and juicy in the center, 3 to five minutes in line with aspect. An on the spot-examine thermometer inserted into the center have to read a hundred thirty tiers F (fifty four ranges C). Remove the steaks from the grill and tent with foil to relaxation for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped inexperienced onion.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, cook it frivolously, and make easy-up easier.
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