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Beef Filet with Bacon and Gorgonzola But




Source of Recipe


From Atkins Food and Recipes newsletter --Recipe developer: Sarah Reynolds


Recipe Introduction



Romance will definitely be in the air when you present this
luscious main course. Serve with a side of steamed green
beans or roasted asparagus to round out the meal. For the
most flavorful dish, look for organic, antibiotic-free beef.




List of Ingredients




1 small scallion
2 tablespoons butter, softened
2 tablespoons crumbled Gorgonzola cheese (or any type of
blue cheese)
2 (8-ounce, 1 ½ inch thick) filet mignons
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
2 slices bacon
2 teaspoons olive oil
1/2 pound mixed mushrooms (such as oyster, cremini,
shiitakes or Portobello), sliced

Recipe




1. Arrange rack in center of oven. Heat oven to 425°F.
Thinly slice white portion of scallion; set aside.
2. Make the Gorgonzola butter: Finely chop green portion of
scallion, and place in a small bowl. Add butter and cheese;
stir to combine.
3. Sprinkle each beef filet with 1/8 teaspoon salt and
pepper. Wrap 1 slice of bacon around side of each filet, and
secure with toothpicks.
4. In a 10-inch nonstick skillet, heat oil over medium-high
heat. Add filets to skillet, and cook on all sides, turning
frequently with tongs, until browned, about 5 minutes.
Transfer to a rimmed baking sheet. Roast 7 to 10 minutes or
until desired degree of doneness.*
5. While filets roast, heat same skillet over medium-high
heat, add mushrooms, reserved white portion of scallion and
remaining 1/8 teaspoon each salt and pepper. Reduce heat to
low, and cook, stirring frequently, until mushrooms are
tender about 4 minutes.
6. Spoon mushrooms onto serving plates, and top with beef.
Serve with Gorgonzola butter.
7. *Note: To further cook filet mignon, roast until an
instant-read meat thermometer inserted in center of each
filet registers 135°F for medium-rare, 145°F for medium,
160°F for medium-well or 180°F for well done.

Using a combination of mushrooms such as oyster, cremini and
shiitakes gives the most flavor, or you can just use
Portobello's. Some stores sell a packaged mix of mushrooms.

Take a look at the Atkins recipe page and a photo of the
steak...
http://atkins.com/food/recipes/all/Creamy_Spinach_Soup.html