Filetto Al Pepe Nero Recipe
Char-grilled half pound, center cut filet mignon medallions, caramelized onions, scallions & gorgonzola gorgonzola cream over linguine
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Slice the onions and scallions thinly. Crush the black peppercorns coarsely.
Caramelize the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally until the onions are golden brown and caramelized, about 15-20 minutes. Remove from heat and set aside.
Cook the Filet Mignon
Season the filet mignon medallions with salt and the crushed black peppercorns. In a grill or skillet, heat the remaining tablespoon of olive oil over high heat. Cook the medallions for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for a few minutes.
Make the Gorgonzola Cream Sauce
In the same skillet used for the steak, add the heavy cream and bring to a simmer. Crumble in the gorgonzola cheese and stir until melted and smooth. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.