Prep Time::5 mins
Cook Time:: 1 hr 10 mins
Additional Time::5 mins
Total Time:: 1 hr 20 mins
Servings::4
Ingredients
Gorgonzola Sauce:
4 cups heavy cream
3 ounces crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
¾ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
Steaks:
4 (8 ounce) fillets beef tenderloin
¼ teaspoon lemon pepper, or to taste
¼ teaspoon garlic powder, or to taste
¼ 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
Directions
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.