FILETTO GORGONZOLA - FILET MIGNON IN BLUE CHEESE SAUCE
Ingredients for each serving:
1 (about 8 ounces or less) filet mignon,
1 ounce blue cheese,
2 oz. demi-glace sauce,
2 tablespoons whipping cream,
1 teaspoon chopped onion,
1/2 teaspoon minced garlic,
sea salt and freshly ground black pepper to taste,
pinch fresh chopped thyme,
1 tablespoon butter.
Recipe: Brush the filet with little oil and season with salt, pepper and some fresh thyme. Grill the filet to the desired temperature, leaving it just slightly underdone to finish it in the sauce. While the filet mignon is on the grill, heat the butter in a frying pan and saute the onion and garlic until soft. Add the beef au-jus, blue cheese and cream and reduce the sauce. Finish the filet in the pan with the gorgonzola sauce for 1-2 minutes, season the sauce to taste and serve. Decorate with fresh thyme. The filet mignon in the picture is served with multicolor carrots, paddy pan squashes, roasted red skin potatoes shaped as mushrooms, and a few sauteed mushrooms.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.