Grilled Filet Mignon with Gorgonzola Cream Sauce

Recipe View Make the Gorgonzola Cream Sauce: In a medium saucepan, bring the heavy cream to a gentle boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the cream has reduced by half. This should take approximately 1 hour. Remove from heat and whisk in the crumbled Gorgonzola, Parmesan cheese, salt, pepper, and nutmeg until the cheeses are fully melted and the sauce is smooth. Cover to keep warm.

Recipe View Prepare the Filet Mignon: Season the beef tenderloin fillets generously with lemon pepper, garlic powder, onion powder, salt, and freshly ground black pepper. Allow the steaks to marinate while you prepare the remaining components.

Recipe View Cook the Bacon: In a large skillet over medium-high heat, cook the chopped bacon, stirring occasionally, until crispy and evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate to remove excess grease.

Recipe View Preheat the Grill: Preheat your outdoor grill to medium-high heat. Ensure the grates are clean and lightly coated with cooking spray to prevent sticking.

Recipe View Grill the Filet Mignon: Place the seasoned filet mignon steaks on the preheated grill. Cook for 3 to 5 minutes per side, or until they begin to firm up and are reddish-pink and juicy in the center. For medium-rare, an instant-read thermometer inserted into the center should read 130°F (54°C).

Recipe View Rest and Serve: Transfer the grilled steaks to a clean plate and tent loosely with foil. Allow them to rest for 5 to 10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Recipe View Assemble and Enjoy: Serve the grilled filet mignon immediately, drizzled generously with the warm Gorgonzola cream sauce. Garnish with crispy bacon bits and freshly chopped green onions for a delightful finishing touch.