"Seared BBQ Black Angus Fillet Mignon - with Gorgonzola Cheese and Fresh Berry and Chocolate Port Wine BBQ Sauce"
by Wolfgang Hanau
(West Palm Beach, Palm Beach County- Florida)
1 1/2 cup crumbled Gorgonzola cheese
6 tbsp chopped fresh Italian parsley
6 Prime Black Angus Beef Fillet Mignon, 8 oz each
to taste salt and pepper
3 tbsp extra virgin olive oil
1 cup each fresh or frozen Blueberries and Blackberries
1 1/2 tbsp light brown golden sugar
1 1/2 cups Chocolate Port Wine
For garnish: Fresh berries and chopped fresh Italian parsley
Mix together Gorgonzola cheese and parsley in medium bowl. Set aside 1/3 cup mixture for garnish.Slice a slit large enough to stuff with Gorgonzola stuffing on one side of each fillet. (the skin or the smaller side), Season with salt and freshly ground pepper.
Heat the olive oil in large skillet and sear fillets on both sides until well browned ; set aside. Save drippings and oil in skillet for the sauce. Set skillet aside.
Carefully stuff fillets with Gorgonzola mixture and place stuffing, side up, in grill pan, just large enough to hold them.Grill in preheat medium-high heat preheated grill for 15 minutes, depending on desired doneness, turning once. Combine berries and sugar in blender . Cover; Blend until well combined, smooth. Strain berry mixture through fine mesh strainer into medium bowl. With a wooden spoon separate berries from seeds. Heat skillet with remaining pan juices over high heat. Add chocolate Port Wine and reduce by half. Add berry puree and reduce by half again.
Spoon Berry- and Chocolate Port Wine BBQ Sauce over each fillet to serve. Garnish plates with remaining Gorgonzola cheese mixture, Italian Parsley and additional Berries.
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