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.