Grilled Filet Mignon with Gorgonzola Cream Sauce

Name: Grilled Filet Mignon with Gorgonzola Cream Sauce
Total time: 80
Yield: 4
Ingredients: 4 cups heavy cream; 3 ounces crumbled Gorgonzola cheese; 3 tablespoons grated Parmesan cheese; 0.75 teaspoon salt; 0.75 teaspoon ground black pepper; 0.125 teaspoon ground nutmeg; 4 (8 ounce) fillets beef tenderloin; 0.25 teaspoon lemon pepper, or to taste; 0.25 teaspoon garlic powder, or to taste; 0.25 teaspoon onion powder, or to taste; salt and ground black pepper to taste; cooking spray; 12 slices thick sliced bacon, chopped; 4 green onions, chopped

Recipe by Shawn Alton from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

4 servings

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4 cups heavy cream
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3 ounces crumbled Gorgonzola cheese
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3 tablespoons grated Parmesan cheese
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0.75 teaspoon salt
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0.75 teaspoon ground black pepper
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0.125 teaspoon ground nutmeg
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4 (8 ounce) fillets beef tenderloin

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0.25 teaspoon lemon pepper, or to taste
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0.25 teaspoon garlic powder, or to taste
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0.25 teaspoon onion powder, or to taste
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salt and ground black pepper to taste
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cooking spray
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12 slices thick sliced bacon, chopped
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4 green onions, chopped

Instructions

Make sauce: Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until cream is reduced by half, stirring occasionally, about 1 hour. Remove from heat; whisk in Gorgonzola cheese, Parmesan cheese, salt, pepper, and nutmeg until cheeses have melted. Cover to keep warm and set aside.
Prepare steaks: Season beef with lemon pepper, garlic powder, onion powder, salt, and pepper; set aside to marinate.
Meanwhile, place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
Preheat an outdoor grill for medium-high heat. Lightly grease the grate with cooking spray.
Cook steaks on the preheated grill until they begin to firm up 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) for medium-rare. Transfer steaks to a plate; tent with foil to rest for 5 to 10 minutes.
Serve steaks with Gorgonzola sauce and top with bacon and green onion.