PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, 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.
- Preheat 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 F (54 degrees C). Remove the steaks from the grill and tent 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.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
FILET MIGNON GORGONZOLA WITH SUN-DRIED TOMATOES
I had this at Carrabba's Italian Grill once and it is to die for. Next to Charlies Steak house in Orlando it is the best filet ever. I developed this recipe on my own as Carrabba's wouldnt give it to me. Enjoy!
Provided by Chef stevemib
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin into two equal steaks.
- Drizzle balsamic vinegar on both sides.
- Sprinkle salt, sugar and pepper on both sides.
- Let rest at room temp for 10 minutes.
- Preheat heavy pan on medium high.
- Preheat oven to 350°F.
- Drizzle steaks with olive oil.
- Sear steaks in pan 1-2 mins per side (depending on thickness of steak).
- Place tomatoes equally on top of steaks.
- Slice gorgonzola into two equal pieces and place on top of tomatoes and steak.
- Place pan with steaks into oven and bake 8-10mins until cheese melts.
- Remove from oven and pan and plate them.
- Let rest 5 minutes for juices to settle.
- Cooking times will vary depending on how thick your steaks are and your oven.
- Add your favorite bernaise sauce on the side and serve.
- Enjoy!
- Ps you can do this on the grill for added flavor using same cooking times.
Nutrition Facts : Calories 494, Fat 31.5, SaturatedFat 12.7, Cholesterol 42.5, Sodium 3151.6, Carbohydrate 40.2, Fiber 7.3, Sugar 28.1, Protein 20.3
FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
- Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
- Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
- Preheat oven to 425 degrees F.
- Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
- Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
- Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.
FILET MIGNON WITH GORGONZOLA SAUCE
Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.
FILET MIGNON WITH GORGONZOLA
Steps:
- Preheat grill for high heat.
- Combine salt, black pepper, and garlic powder.
- Brush steaks with olive oil and season both side of steak with seasoning rub.
- Place on the grill grate and cook for 5 minutes per side, or to the desired doneness .
- Once cooked to your liking, remove from grill and immediately top with 2 tablespoons (30 mL) of crumbled gorgonzola cheese per steak.
- The heat from the cooked steak with allow the cheese to become soft and slightly melted.
- Plate steaks and serve with your favorite sides.
Nutrition Facts : Calories 18498 kcal, Carbohydrate 1 g, Cholesterol 6683 mg, Fiber 0 g, Protein 1822 g, SaturatedFat 469 g, Sodium 4171 mg, Sugar 0 g, Fat 1191 g, ServingSize 2 Filet Mignon (2 Servings), UnsaturatedFat 0 g
SUN-DRIED TOMATO-GARLIC FILET MIGNON
Bring the steakhouse to your house with this Sun-Dried Tomato-Garlic Filet Mignon. The garlicky sauce and filet mignon make a great pairing.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet on medium heat. Add steaks; cook 10 to 13 min. for medium-rare to medium doneness, turning occasionally. Season with pepper. Remove steaks from skillet; cover to keep warm.
- Add tomatoes, oil and garlic to skillet; cook 1 min. Stir in beef broth. Increase heat to medium-high; cook and stir 5 min. or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.
- Serve sauce over steaks.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 3 g, Protein 14 g
GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES
Make and share this Gorgonzola Cream Sauce With Sun Dried Tomatoes recipe from Food.com.
Provided by TinkerTott
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
- Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
- A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
Categories Cheese Chicken Nut Pasta Poultry Tomato Sauté Dinner Blue Cheese Ham Pine Nut Prosciutto Bon Appétit Sugar Conscious Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
- Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
- Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
PENNE WITH GORGONZOLA AND TOMATOES
Provided by Shelley Berger
Categories Pasta Tomato Kid-Friendly Blue Cheese Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
- Meanwhile, using spoon, beat butter with Gorgonzola until blended.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
- Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.
FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES
This for people who are confirmed lovers of gorgonzola/bleu cheese. If that's you, this should get you excited! It's quick and easy to make and very creamy and rich but the nonfat ingredients let you enjoy it without guilt.
Provided by little_wing
Categories Cheese
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
- Cook pasta according to directions, drain well and keep warm.
- While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
- Heat cottage cheese mixture over low heat.
- Add gorgonzola and white pepper, stirring until cheese is melted.
- Return pasta to saucepan.
- Add tomatoes.
- Pour cheese mixture over pasta and tomatoes and combine well.
- Serve immediately.
CHICKEN STUFFED WITH GORGONZOLA, SUN-DRIED TOMATOES & BASIL
I made this up last night. It was really good. I used thighs, but you could use breasts with the bone in and a good covering of skin. The stuffing uses a lot of ingredients I wanted to use up, such as easter ham, gorgonzola, and fresh basil. Cooking time does not include chilling time.
Provided by conniecooks
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Sauté the ham and shallot together.
- Season with pepper and thyme.
- Set aside to cool.
- Mix together basil leaves, sundried tomatoes, sundried toamato pesto,gorgonzola cheese, parmesan cheese, Freshly ground Pepper.
- Gently loosen skin on chicken being careful not to tear it.
- Put the stuffing under the skin with a small spoon and massage gently to evenly distribute. If there is extra stuffing rub onto skin. Chill one hour.
- Add the minced garlic to the melted butter and brush all over chicken on both sides.
- Combine parmesan with bread crumbs and season to taste.
- Gently roll and pat breadcrumb mixture on chicken.
- Bake at 350°F for 35 - 40 minute.
- Remove chicken from oven and put on plate, Keep warm. Drain off excess fat.
- Whisk wine into chicken drippings and cook a minute or two add cream and whisk . The bread crumbs left in the pan will thicken the sauce and any stuffing that oozed out will give great flavour.
- Put a nap of sauce on the dinner plate and place the chicken on top.
- Enjoy.
Nutrition Facts : Calories 723.1, Fat 50.5, SaturatedFat 23.6, Cholesterol 198.5, Sodium 1035.9, Carbohydrate 22.1, Fiber 1.5, Sugar 3.1, Protein 39.5
PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE
Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.
Provided by Brian Graves
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
- Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
- Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g
STEAK GORGONZOLA WITH BALSAMIC REDUCTION OVER PASTA
This recipe is similar to a dish made at Olive Garden. It includes instructions for preparing the balsamic reduction and alfredo sauce, though both items may be purchased already prepared. This is a family favorite!
Provided by jarhoops
Categories Steak
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more. If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first. They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
- MARINATED STEAK PREPARATION.
- Cut beef into 1/2" cubes and set aside.
- Add the italian dressing to the beef, toss and let marinate for at least 1 hours
- ALFREDO SAUCE.
- Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
- In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering).
- Season to taste with the salt and fresh cracked black pepper.
- Refrigerate until needed.
- BALSAMIC REDUCTION.
- Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
- COMPLETE MEAL.
- Heat Alfredo sauce in large sauté pan.
- Add onion, spinach and gorgonzola cheese.
- Grill steak to desired doneness.
- Cook pasta. Place drained pasta in sauté pan with heated alfredo sauce.
- Toss pasta with sauce and place on a large platter.
- Place grilled beef on pasta and sauce.
- Drizzle with balsamic glaze.
- Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
- Enjoy with a tomato salad and a nice glass of wine!
Nutrition Facts : Calories 1794, Fat 91.1, SaturatedFat 39.6, Cholesterol 611.8, Sodium 1693.5, Carbohydrate 140.8, Fiber 4.9, Sugar 45.3, Protein 98.8
TOMATOES WITH GORGONZOLA
Provided by Robert Farrar Capon
Categories easy, lunch, quick, side dish
Time 10m
Yield 4 to 6 servings as an appetizer or side dish
Number Of Ingredients 6
Steps:
- Arrange the tomato slices on 4 to 6 plates, drizzle some olive oil over them and sprinkle them with basil and black pepper.
- Crumble the Gorgonzola and distribute it over the tops of all the slices. Do the same with the pine nuts. Sprinkle on the remaining olive oil and serve.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 9 grams, Sodium 439 milligrams, Sugar 3 grams
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