Best Filet Mignon Gorgonzola With Sun Dried Tomatoes Recipes

GORGONZOLA PASTA WITH BEEF TENDERLOIN

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.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

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.

FILET MIGNON GORGONZOLA WITH SUN-DRIED TOMATOES

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.

GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES

Steps:

• Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
• Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
• A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES

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.

FILET MIGNON WITH GORGONZOLA SAUCE

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 AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS

Steps:

• To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
• Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
• Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
• Preheat oven to 425 degrees F.
• Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
• Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
• Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.