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  • 10oz Kansas City Steak Company® Crown Filet Mignon
  • 4oz Gorgonzola Dolce
  • 4oz Heavy whipping cream
  • Cipollini onions
  • Applewood Smoked Bacon
  • 4oz Madeira wine
  • 4tbsp Sugar
  • Fine expresso coffee grounds
  • Course sea salt
  • Pepper
  • 4tbsp butter
  • Rosemary Sprig
  • Source Alex C. Submission


  1. Heavily season the end pieces of the Filet Mignon. Sear both sides on a very hot cast iron skillet and place into a preheated oven at 450F for 8 to 10 min.
  2. Take two slices of Bacon and cut into cubes. Place into sauce pan and cook until fat has been rendered out. Add 2 tbsp. sugar into the pan until the bacon is crispy and candied.
  3. Peel the skin off of the Cipollini onions and place into a sauté pan with 2 tbsp. butter and Madeira wine. Cook down until the wine has evaporated. Add 2 tbsp. butter and 2 tbsp. sugar until the onions have caramelized.
  4. In a sauté pan add the Gorgonzola and cream. Cook down until it has thickened and has an even consistency.
  1. Ladle Gorgonzola sauce unto a shallow plate.
  2. Place Filet in center of sauce
  3. Top Filet with onions and bacon
  4. Add Rosemary sprig as garnish.