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Gorgonzola-tenderloin

2 Filet Mignon ( or your beef of choice), cut into pieces
1 8-10 oz block of Gorgonzola Cheese, crumbled

1 pint of Heavy Cream
1-1/2 Cups of milk
2 Table Spoons of Flour
1 Stick of Butter
1 cup shredded Parmesan Cheese
Freshly Ground Pepper
1 small Onion, minced
2 tablespoons of Garlic
2 tablespoons of Fresh Chopped Basil
1 box Linguine Pasta
1 package of Baby Portabella Mushrooms, washed sliced
3 tablespoons Olive Oil
Lawry's Seasoning Salt

Melt butter in a large saucepan , once melted whisk in flour and keep whisking constantly until smooth. Keep whisking in the heavy cream, bring to a boil, and keep whisking for about 3 minutes or more, until sauce thickens. Add and milk and continue to whisk at medium heat. Add Garlic and freshly chopped basil, dried is also fine if you don't have fresh on hand! Crumble the Gorgonzola, add in parmesan cheese and stir into the sauce until combined, and sauce is thick, and set on back burner with the heat off.

Boil water for pasta, cook according to directions and drain.

In another pan, add olive oil, tenderloin pieces and onions. Sprinkle Lawry's seasoning salt over the meat. Cook for about 3 minutes, and add onions and mushrooms and cook for another 5 minutes or until done. Add the steak and mushrooms to the gorgonzola sauce, warm up if needed, and add to linguine. Garnish with parmesan and bail, and freshly ground pepper :) Enjoy!

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