One of my absolute favorite meals is filet mignon topped with blue cheese or gorgonzola. I’ve stated before that the rules for a perfect steak are not that complicated. In fact, here’s all you need to know: Grill Steak. Place handful of blue cheese crumbles on top. Eat.
I’ve added one more step to this process. I’ve since realized how much a nice balsamic reduction can improve an already fantastic steak. You can imagine how excited I was to get my hands on some red apple balsamic vinegar from Devo Olive Oil Co. While I’ve written before about all the Devo olive oils and vinegars I’ve tried, I still think the red apple balsamic might be my favorite of the bunch. A good steak combined with gorgonzola, balsamic, and a hint of apple flavor is really hard to beat. This steak may seem simple, but the combination of flavors is outstanding.
Gorgonzola Filet Mignon with Red Apple Balsamic Reduction
• Two 6-8 oz filets
• salt & pepper
• 2-3 oz gorgonzola crumbles
Crack some fresh pepper and sea salt over both sides of the raw filets.
Grill steaks to preferred degree of doneness. Immediately sprinkle with gorgonzola crumbles until covered.
Tent with foil to retain heat. Pour ¼ cup of red apple balsamic vinegar in a small sauce pan. Heat over a medium low heat until it starts to bubble. Continue to whisk until the liquid gets thicker.
Drizzle desired amount over gorgonzola steaks.
I decided to go with gorgonzola crumbles this time, although I bet the balsamic reduction would work well with a blue cheese sauce.
Our steaks were accompanied by some grilled corn on the cob with honey-lime butter and a batch of The Pioneer Woman’s crash hot potatoes.
Disclaimer: I received a free sample bottle of red apple balsamic vinegar from Devo Olive Oil Co. in exchange for providing a recipe and/or giving a fair and honest review. I received no compensation other than the use of the sample product. The opinions I’ve expressed are my own, and I was not required to write a positive review.