Grilled Filet Mignon with Gorgonzola, Pancetta, and Peach-balsamic Jam
"Got a special occasion coming up? Looking for the most sumptuous steak dinner possible? Look no further. There’s a reason that filet mignon is a byword for steak luxury—it’s the single most tender cut of beef, with a meltingly smooth texture. In this Italian-influenced spin on the classic trio of steak, blue cheese, and bacon, we top the steak with a little slab of Gorgonzola cheese and scatter pancetta over the top. For the final touch, we add a fresh peach jam with Italian flavors. Now, that’s a celebration...."
INGREDIENTS
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8 oz (225 g) pancetta, diced small (or substitute bacon)
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1 medium red onion, peeled and diced small (for jam)
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4 beef filet steaks, 8–10 oz (225–280 g) each, about 2 in (5 cm) thick
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3 ripe but firm peaches, pitted and diced medium (for jam)
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2 tablespoons olive oil
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1/3 cup balsamic vinegar (for jam)
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Kosher salt and freshly cracked black pepper to taste
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1/3 cup freshly squeezed orange juice (for jam)
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4 slices Gorgonzola, about 2 oz (60 g) each
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1 tablespoons dark brown sugar (for jam)
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2 tablespoons olive oil (for jam)
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Kosher salt and freshly cracked black pepper to taste (for jam)
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