Grilled Filet Mignon with Gorgonzola Cream Sauce Recipe -
Grilled Filet Mignon with Gorgonzola Cream Sauce Recipe
  • READY IN hrs

Grilled Filet Mignon with Gorgonzola Cream Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 15 mins


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

Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2009

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 placed it over a pan of water and heated. I did use more Gorgonzola cheese than the recipe calls for. Cut back on quantities because it's so rich people only take a little bit.

Most Helpful Critical Review
Oct 14, 2009

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 it is because i did not add the nutmeg ( i cant stand nutmeg) or what, but nothing I need to rush to make again.

May 17, 2010

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 for a great recipe! :)

Aug 28, 2009

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 sliced the tenderloin into small half dollar size pieces and plated them along with potato pancakes. Everyone had a second helping

Aug 04, 2010

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 cup of light cream and brought it to a boil and let it reduce a bit. I used two to three ounces of gorgonzola cheese and about three tsp. of parmesan cheese. I added salt, pepper, nutmeg, and a bit of cayenne. I added the crumbled bacon right to the sauce. I seasoned the filets as we usually do for grilling. Once they came off I poured a bit of the sauce over top then topped them off with sliced green onion. Perfect with grilled baked potaotes and a garden salad!

Jan 14, 2010

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 overs just them wanting more! Thank you very much for sharing.

May 17, 2010

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 and I add a bit of garlic... I love my garlic!). Make sure to use a nice, high quality cheese. I tried it once with an amazing goat Gorgonzola, and another time with a cheaper pre-crumbled variety. You can definitely taste the difference and I think I'd have to double the cheaper one to get the same flavour out of it.

May 17, 2010

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!!!!


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  • Calories
  • 1456 kcal
  • 73%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 496 mg
  • 165%
  • Fat
  • 133.6 g
  • 206%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 54.9 g
  • 110%
  • Sodium
  • 1568 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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