Beef Filet with Bacon and Gorgonzola Sauce and Broccoli
Serve with a side of steamed green beans, broccoli, or roasted asparagus to round out the meal. For the most flavorful dish, look for organic, antibiotic-free beef.
Ingredients:
1. Arrange rack in center of oven. Heat oven to 425F. Thinly slice white portion of scallion; set aside.
2. Make the Gorgonzola butter: Finely chop green portion of scallion, and place in a small bowl. Add butter and cheese; stir to combine.
3. Sprinkle each beef filet with 1/8 teaspoon salt and pepper. Wrap 1 slice of bacon around side of each filet, and secure with toothpicks.
4. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add filets to skillet, and cook on all sides, turning frequently with tongs, until browned, about 5 minutes. Transfer to a rimmed baking sheet. Roast 7 to 10 minutes or until desired degree of doneness.*
5. While filets roast, heat same skillet over medium-high heat, add mushrooms, reserved white portion of scallion and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and cook, stirring frequently, until mushrooms are tender about 4 minutes.
6. Spoon mushrooms onto serving plates, and top with beef. Serve with Gorgonzola butter.
*Note: To further cook filet mignon, roast until an instant-read meat thermometer inserted in center of each filet registers 135F for medium-rare, 145F for medium, 160F for medium-well or 180F for well done.
Serves 2
Ingredients:
- 1 small scallion
- 2 tablespoons butter, softened
- 2 tablespoons crumbled Gorgonzola cheese (or any type of blue cheese)
- 2 (8-ounce, 1 1/2 inch thick) filet mignons
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 2 slices bacon
- 2 teaspoons olive oil
- 1/2 pound mixed mushrooms (such as oyster, cremini, shiitakes or portobello), sliced
1. Arrange rack in center of oven. Heat oven to 425F. Thinly slice white portion of scallion; set aside.
2. Make the Gorgonzola butter: Finely chop green portion of scallion, and place in a small bowl. Add butter and cheese; stir to combine.
3. Sprinkle each beef filet with 1/8 teaspoon salt and pepper. Wrap 1 slice of bacon around side of each filet, and secure with toothpicks.
4. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add filets to skillet, and cook on all sides, turning frequently with tongs, until browned, about 5 minutes. Transfer to a rimmed baking sheet. Roast 7 to 10 minutes or until desired degree of doneness.*
5. While filets roast, heat same skillet over medium-high heat, add mushrooms, reserved white portion of scallion and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and cook, stirring frequently, until mushrooms are tender about 4 minutes.
6. Spoon mushrooms onto serving plates, and top with beef. Serve with Gorgonzola butter.
*Note: To further cook filet mignon, roast until an instant-read meat thermometer inserted in center of each filet registers 135F for medium-rare, 145F for medium, 160F for medium-well or 180F for well done.
Serves 2
No comments:
Post a Comment