Email to Cat      

Filet Mignon with Gorgonzola Scallion Butter

Source of Recipe


Ron Mikulak



List of Ingredients



• -- Gorgonzola Scallion Compound Butter --
  
• ½ cup (1 stick) unsalted butter, softened
  
• 4 ounces Gorgonzola cheese, crumbled, at room temperature
  
• ¼ cup chopped scallions
  
• 1 tsp coarsely ground fresh black pepper
  
• ½ tsp balsamic vinegar
  
• .
  
• -- Filets --
  
• 4 filets mignons, each 1½ inches thick
  
• 1 to 2 Tbsp olive oil
  
• 1 Tbsp cracked black pepper
  
• Vegetable oil cooking spray
  
• 1 to 2 tsp coarse salt
  
• 4 Tbsp Gorgonzola Scallion Compound Butter
  






Instructions



1. Make the compound butter first:
   Using a hand-held mixer or a food processor, blend the butter and Gorgonzola until smooth. Add the scallions, pepper, and vinegar and blend for about 1 minute longer until fully incorporated. Alternatively, mix the ingredients by hand. Lay a piece of plastic wrap on the countertop. Scrape the butter onto the plastic and, using the plastic wrap as a guide, form the butter into a log. Fold the ends closed and refrigerate until ready to use, at least 2 hours. (Can be made up to a week ahead.)
   
   
2. To prepare the steaks:
   Rub the steaks with olive oil and pepper. Set aside for 20 to 30 minutes until ready to grill or broil. Prepare a charcoal or gas grill, or heat broiler to high. Lightly spray the grill rack with vegetable cooking spray. The coals should be moderately hot to hot. Or, place oven rack 4 inches from broiler. Rub the salt onto both sides of the steaks.
   
   
3. Grill for 5 to 6 minutes on each side for rare meat or for 6 to 7 minutes for medium-rare meat. Brush a little more olive oil on the steaks after they are turned. Place a pat of compound butter on top of each filet mignon, as soon as it comes off the grill so that the butter begins to melt on top of the meat. Let the meat rest for a few minutes before serving.
   
   Serves 4