Prep 1 hr
Cook 10 mins
Fillet beef tenderloin is optimal in this recipe, but feel free to sub the steak of your choice. From filletmignon.org.
- 4 cups heavy cream
- 3 ounces crumbled gorgonzola
- 3 tablespoons grated parmesan cheese
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1⁄8 tablespoon ground nutmeg
- 4 (8 ounce) fillets beef tenderloin, rib eye, porter house, New York strip or 4 (8 ounce) top sirloin steaks
- 1 pinch lemon pepper
- 1 pinch garlic powder
- 1 pinch onion powder
- salt & fresh ground pepper, to taste
- 12 slices bacon, chopped
- 4 green onions, sliced thin
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, 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; set aside.
- Pre-heat 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. Remove the steaks from the grill and tint 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.