GRILLED FILET MIGNON WITH GORGONZOLA, PANCETTA, AND PEACH-BALSAMIC JAM

Grilled Filet Mignon with Gorgonzola, Pancetta, and Peach-balsamic Jam image

Got a special occasion coming up? Looking for the most sumptuous steak dinner possible? Look no further. There's a reason that filet mignon is a byword for steak luxury-it's the single most tender cut of beef, with a meltingly smooth texture. In this Italian-influenced spin on the classic trio of steak, blue cheese, and bacon, we top the steak with a little slab of Gorgonzola cheese and scatter pancetta over the top. For the final touch, we add a fresh peach jam with Italian flavors. Now, that's a celebration.

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

8 oz (225 g) pancetta, diced small (or substitute bacon)
1 medium red onion, peeled and diced small (for jam)
4 beef filet steaks, 8-10 oz (225-280 g) each, about 2 in (5 cm) thick
3 ripe but firm peaches, pitted and diced medium (for jam)
2 tablespoons olive oil
1/3 cup balsamic vinegar (for jam)
Kosher salt and freshly cracked black pepper to taste
1/3 cup freshly squeezed orange juice (for jam)
4 slices Gorgonzola, about 2 oz (60 g) each
1 tablespoons dark brown sugar (for jam)
2 tablespoons olive oil (for jam)
Kosher salt and freshly cracked black pepper to taste (for jam)

Steps:

Make the jam: On the stove top, heat the olive oil in a large saute pan over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until translucent (7-9 minutes). Add the peaches and cook, stirring frequently, for another 3 minutes-you just want the peaches to be nicely softened. Add the vinegar, orange juice, brown sugar, and salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the jam begins to thicken (8-10 minutes). Remove from the heat and set aside.
Build a multilevel fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you're ready to cook.
While the fire heats up, saute the pancetta on the stove top over medium-low heat, turning frequently until it is crisp and brown-about 7 minutes. Transfer to paper towels to drain, then to a small bowl; cover to keep warm.
Rub the steaks with oil and sprinkle generously with salt and pepper. When the grill is ready, put the steaks over the hottest coals and sear well for 6-8 minutes per side. Move the steaks to the cooler part of the fire, cover with a pie plate or disposable foil pan, and cook for another 8-10 minutes, until done to your liking. To check for doneness, poke the meat with your finger to test its firmness; if you're unsure, cut into it and look to be sure it is just slightly less done than you like it.
Transfer the steaks to a serving platter and top with the cheese. Cover loosely with foil and allow the steaks to rest and the cheese to melt for about 5 minutes. Sprinkle over the pancetta and serve with the jam on the side.