Grilled Filet Mignon with Gorgonzola Cream Sauce

Grilled Filet Mignon with Gorgonzola Cream Sauce

Made  times
shawnalton 20

"Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions."
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1 h 15 m servings 1456 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1456 kcal
  • 73%
  • Fat:
  • 133.6 g
  • 206%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 54.9 g
  • 110%
  • Cholesterol:
  • 496 mg
  • 165%
  • Sodium:
  • 1568 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 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.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 181 Ratings

Most helpful positive review

I only made the sauce from this recipe and it is wonderful. We had 10 people for dinner with a Tenderloin and everyone asked me for the recipe. I made this dish the night before and to warm it...

Most helpful critical review

I let this simmer for about an hour and 15 minutes. it did only reduce by about a third. In my opinion it could have used a lot more gorgonzola as i found this to be quite bland. i don't know if...

Most helpful
Most positive
Least positive

I only made the sauce from this recipe and it is wonderful. We had 10 people for dinner with a Tenderloin and everyone asked me for the recipe. I made this dish the night before and to warm it...

I think this is sinfully good. To the negative reviews on the calories... HELLO!! It doesn't take a genius to see it's a rich recipe but to rate it poorly for that reason is nonsense. Thanks f...

I made this with less parmesan cheese (simply b/c of preference) and half and half instead of heavy cream to reduce the richness but added cayenne pepper to give the sauce a kick. In addition I ...

Rich and delicious! Definitely not for those counting calories! I made this for two filets so I cut back on the sauce. This is one of those sauces that you have to do to your tastes. I used one ...

I made this for Christmas and it was a BIG success! The only thing I would do different is cook the sauce first and let it cool and then spread onto the steak when they are done. I had no left o...

I use cream of mushroom soup with skim milk whisked in to make up volume instead of cream here. I also add some sliced mushrooms near the end of cooking, and increase the Gorgonzola a bit (okay ...

Seriously amazing. The only change we made was using chives in place of the green onions because we have a ton of those growing in our garden. YUM!!!!

This was amazing! Soooooo good. I was able to make the sauce ahead of time, which was nice. I used a little more cheese (maybe 5 oz.) and it was a little much, so I added a little more heavy ...

Great sauce recipe. I added sun dried tomatoes and black olives to it.

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