68101 filet mignon steak melted gorgonzola Recipes

filet of beef , wrapped in bacon, salt, pepper, butter, divided, crab cakes, asparagus spears, mashed potatoes, bearnaise sauce, parsley, chopped

filet of beef (or your favourite cut), onion, sliced, bay leaves, garlic cloves, roughly chopped, black peppercorns, dried thyme, red wine, butter, softened to room temperature, celery, finely chopped, green onions, chopped finely, capers, chopped, horseradish (i did quite a generous 1), sugar

filet of beef, salt and pepper, flour, oil, butter, minced onion, minced garlic, chopped fresh parsley, mushroom pieces, drained, green pepper, sliced in strips

beef tenderloin steaks (six 6-oz slices), potato, egg yolks, well beaten, ground horseradish, salt and pepper, butter, mushrooms, peeled, granny smith apples, peeled, cored and sliced

beef tenderloin steaks, salt and pepper, smooth mousse type pate, madeira wine, cognac

beef tenderloin filets, salt, pepper, butter, divided, brandy, light brown sugar, whipping cream, garnish: fresh chives

beef tenderloin steaks (4 oz each), butter, salt, pepper, plums, sliced, green onions, sliced, orange marmalade, balsamic vinegar

beef tenderloin steaks (4 oz each), onion , cut into 1/2-inch slices, fresh mushrooms, thickly sliced, butter, diced tomatoes, undrained, water, dried basil, beef bouillon granules, pepper

sliced fresh mushrooms, sliced baby portobello mushrooms, sliced fresh shiitake mushrooms, fresh oyster mushrooms, chopped shallot, butter, garlic cloves, minced, brandy, beef broth, heavy whipping cream, cornstarch, water, salt, beef tenderloin steaks (6 oz each)

frozen french fries, heavy whipping cream, loosely packed shredded romano cheese, loosely packed shredded parmesan cheese, loosely packed crumbled gorgonzola, salt, cracked pepper, nutmeg, parsley, shredded mozzarella cheese, crumbled gorgonzola, fresh cracked pepper, parsley

gorgonzola cheese polenta, more) low-salt chicken broth, polenta (coarse cornmeal), crumbled gorgonzola cheese (about 4 oz), whipping cream, bring 5 cups of the chicken broth to a boil in heavy 4-quart saucepan., gradually add polenta , whisking constantly. return mixture to boil., reduce heat to low, cover , and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. remove from heat., add gorgonzola and cream; stir until cheese is melted. season to taste with salt and pepper. serves 8.

filet of beef (whole ) or 4 1/2-5 lbs beef tenderloin (whole), soy sauce, honey, chopped ginger, balsamic vinegar, dry red wine, black pepper, chopped garlic, cornstarch, bay leaf

filet of beef, trimmed and very finely ground, onion, very finely chopped, capers, pickled beets, finely chopped, horseradish, grated, eggs, salt, black pepper, dijon mustard

beef tenderloin steaks, pasilla chiles, ripe tomatoes, white onion, peeled garlic, chicken stock, salt and pepper, olive oil or peanut oil, brown sugar, fresh cilantro, grated cotija cheese (can use dry feta), avocado relish ( )

pumpkin , gorgonzola or porcini-stuffed tortellini, dolce (sweet ) gorgonzola, chicken broth, madeira, heavy cream, peeled smashed garlic, toasted walnuts, chopped, salt and freshly ground black pepper

butter, dried thyme, chopped granny smith apples, ground black pepper to taste, gorgonzola cheese at room temperature, crumbled, thick cut pork chops, olive oil, garlic, gorgonzola cheese, dry sherry, heavy cream, chicken broth - divided, salt and pepper to taste

filet, olive oil, freshly ground black pepper, salt, cognac, heated, chopped parsley

beef filet, cut 2-inch-thick, potatoes, butter, light cream, egg yolks, flour , beaten eggs, bread crumbs, salt , freshly ground black pepper, madeira, truffles , cut in fine julienne, glace de viande or beef extracts, garnish: 4 slices truffle , chopped parsley