Gorgonzola Crusted Beef Medallions* recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Brio Italian Grille›Gorgonzola Crusted Beef Medallions* Recipe

Gorgonzola Crusted Beef Medallions* Recipe

Inspired by Brio Italian Grille
Time1h
Serves3

Three filet medallions, marsala sauce, mushrooms, grilled asparagus, garlic mashed potatoes

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Ingredients

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Beef Medallions

Marsala Sauce

Mushrooms

Grilled Asparagus

Garlic Mashed Potatoes

Method

Beef Medallions

  1. 1

    Prepare the Beef Medallions

    Season the filet mignon medallions with salt and black pepper on both sides. In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the medallions and sear for about 3-4 minutes on each side for medium-rare, or until cooked to your desired doneness.

  2. 2

    Add Gorgonzola

    In the last minute of cooking, top each medallion with a slice of Gorgonzola cheese and cover the skillet to allow the cheese to melt slightly. Remove from heat and let rest.

Marsala Sauce

  1. 3

    Make the Marsala Sauce

    In the same skillet used for the beef, add 2 tablespoons of butter and the chopped shallots. Sauté for 2-3 minutes until softened. Pour in the Marsala wine and beef broth, scraping the bottom of the skillet to deglaze it. Bring the mixture to a simmer and add the fresh thyme. Cook for about 5-7 minutes until the sauce has thickened slightly. Set aside.

Mushrooms

  1. 4

    Sauté Mushrooms

    In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and minced garlic, cooking for about 5-7 minutes until the mushrooms are browned and tender. Season with salt and pepper to taste. Set aside.

Grilled Asparagus

  1. 5

    Grill Asparagus

    Preheat a grill or grill pan over medium-high heat. Toss the asparagus spears with olive oil, salt, and black pepper. Grill the asparagus for about 4-5 minutes, turning occasionally until tender and slightly charred. Remove from heat.

Garlic Mashed Potatoes

  1. 6

    Prepare Mashed Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and minced garlic, cooking until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add butter and milk, mashing until smooth. Season with salt to taste.

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