Beef Filet with Bacon and Gorgonzola Sauce

Ingredients:

• 2 (8-ounce, 1 \xc2\xbd inch thick) filet mignons or beef filets
  
• 1/4 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground pepper, divided
  
• 2 slices bacon
• 2 teaspoons olive oil
• 1/2 pound mixed mushrooms (such as oyster, cremini, shiitakes or portobello), sliced

Directions:

Arrange rack in center of oven. Heat oven to 425F. Thinly slice white portion of scallion; set aside. Sprinkle each beef filet with 1/8 teaspoon salt and pepper. Wrap 1 slice of bacon around side of each filet, and secure with toothpicks.In a 10-inch nonstick skillet, heat oil over medium-high heat. Add filets to skillet, and cook on all sides, turning frequently with tongs, until browned, about 5 minutes. Transfer to a rimmed baking sheet. Roast 7 to 10 minutes or until desired degree of doneness.*While filets roast, heat same skillet over medium-high heat, add mushrooms, and remaining 1/8 teaspoon each salt and pepper. Reduce heat to low, and cook, stirring frequently, until mushrooms are tender about 4 minutes.Spoon mushrooms onto serving plates, and top with beef. Serve with Gorgonzola sauce. *Note: To further cook filet mignon, roast until an instant-read meat thermometer inserted in center of each filet registers 135F for medium-rare, 145F for medium, 160F for medium-well or 180F for well done.

Gorgonzola Sauce

• 3/4 lb. gorgonzola cheese
• 1/4 c. cooking cream, or so
• 1 tsp. grated pepper, black
• 1/2 to 3/4 c. grated Parmesan cheese
• 2 tbsp. butter

Directions:
Heat cream, butter, Parmesan, and pepper slowly over low heat until smooth and creamy. Add gorgonzola and serve immediately over fillet and mushrooms.

Black Bean & Corn Salsa

• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 11 oz. can whole kernel corn, drained
• 1 t minced fresh jalpeno pepper
• 1 avacado, chopped
• 2 medium tomatoes, chopped
• 1 red bell pepper, chopped
• 1/3 c. chopped fresh cilantro (or subst. 1 t dried cilantro)
• 1/4 c. diced red onion
• 1/4 c. fresh lime juice (about 2 limes, squeezed)
• 1 t. salt

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Pork Chop Casserole

Ingredients:

• 4 pork chops
• 4 cups sliced potatoes
• 1 can cream of celery soup
• 1 cup milk
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 3 tablespoons flour
  
• 1 teaspoon pepper, or to taste
• grated American cheese

Preparation:

Brown pork chops. Place potatoes in greased 2-quart baking dish. Mix together soup, milk, onion, flour, salt, and pepper. Pour over potatoes. Place pork chops over potatoes; sprinkle with cheese. Bake uncovered at 375 degrees for about 60 minutes, or until potatoes are tender.
Serves 4.