Filet Mignon with Mushrooms, Gorgonzola and Balsamic Reduction

 

“Cheese has always been a food that both sophisticated and simple humans love.” ~ M.F.K. Fisher, How to Cook a Wolf (1942)

 

About a year ago, a gourmet cheese shop set up at our local farmer’s market. They developed such a following that they opened a shop in our community. The variety of cheeses that he carries and the wealth of his knowledge is a great asset.

Recently I spotted a recipe that made a compound butter with Gorgonzola cheese as a hamburger topping. Instead of doing that, I asked the cheese man about the creamiest Gorgonzola that he carried. He recommended Gorgonzola Cremificato.

I realize that this particular cheese may not be available everywhere, however, the creamiest, butteriest cheese you can find will work just fine.

The creamy taste of this cheese pairs well with a sweet acid. I have been making balsamic glazed mushrooms for a number of years. I decided to pair these items together. The result was wonderful.

Plated steak

I used filet for this recipe because it was a special occasion. Any cut of steak can be used with equally amazing results.

 Gather the ingredients:

Ingredients

 

Bring four steaks to room temperature. Season with salt and pepper. Set aside.

In a large pre-heated frying pan, place the olive oil and butter. When the butter has melted add one pound of sliced mushrooms. Saute until they are golden brown. Stir in the dried thyme.

In a saucepan, place the balsamic vinegar. Bring to a boil and reduce the vinegar to a syrupy consistency. This will take about 10 minutes.

Vinegar reduction

 

Grill the steaks about five minutes per side for “pink in the middle.” Place the steak on a heat safe dish. Put a few mushrooms on top of each steak, then  put a slice of Gorgonzola, the size of a thick pat of butter, on top of each steak.

Ready for the broiler

Place under the broiler for about 1 minute, until the cheese is bubbling.

 

Melting cheese

To serve,  drizzle the balsamic reduction over the top of the steaks. Extra reduction can be served on the side.

Plated steak

Enjoy!!

Filet Mignon with Mushrooms, Gorgonzola and Balsamic Reduction Recipe

Steak with Mushrooms, Gorgonzola and Balsamic reduction

By Patricia Rio Published: June 9, 2013

  • Filet Mignon with Mushrooms, Gorgonzola and Balsamic Reduction
    1 vote, 5.00 avg. rating (98% score)
  • Yield: 15 Servings
  • Cook: 12 mins

  “Cheese has always been a food that both sophisticated and simple humans love.” ~ M.F.K. Fisher, How to Cook a Wolf …

Ingredients

Instructions

  1. Bring four steaks to room temperature. Season with salt and pepper. Set aside.
  2. In a large pre-heated frying pan, place the olive oil and butter. When the butter has melted add one pound of sliced mushrooms. Saute until they are golden brown. Stir in the dried thyme.
  3. In a saucepan, place the balsamic vinegar. Bring to a boil and reduce the vinegar to a syrupy consistency. This will take about 10 minutes.
  4. Grill the steaks about five minutes per side for “pink in the middle.” Place the steak on a heat safe dish. Put a few mushrooms on top of each steak, then put a slice of Gorgonzola, the size of a thick pat of butter, on top of each steak.
  5. Place under the broiler for about 1 minute, until the cheese is bubbling.
  6. To serve, drizzle the balsamic reduction over the top of the steaks. Extra reduction can be served on the side.
  7. Enjoy!!
    Steak with Mushrooms, Gorgonzola and Balsamic reduction
    Patricia Rio
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