Grilled Filet Mignon Medallions Recipe
pinot noir- tart cherry glaze, gorgonzola potato gratin, roasted baby carrots
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Ingredients
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For the Grilled Filet Mignon Medallions
For the Pinot Noir-Tart Cherry Glaze
For the Gorgonzola Potato Gratin
For the Roasted Baby Carrots
Method
Preparation of the Glaze
- 1
Cooking the Potato Gratin
- 2
Prepare the Gorgonzola Potato Gratin
Preheat the oven to 375°F (190°C). In a greased baking dish, layer the sliced potatoes, garlic, Gorgonzola cheese, salt, pepper, and thyme. Pour the heavy cream over the top. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Grilling the Filet Mignon
- 3
Roasting the Carrots
- 4
Roast the Baby Carrots
In a bowl, toss the baby carrots with olive oil, salt, pepper, and honey. Spread on a baking sheet and roast in the oven for 25-30 minutes at 375°F (190°C) until tender.
Serving
- 5
Plate the Dish
Serve the grilled filet mignon medallions drizzled with the cherry glaze alongside the gorgonzola potato gratin and roasted baby carrots.
