Filet mignon with gorgonzola and harbeneros

I haven't got to the chile rellanos yet but it's coming. In the meantime I made this dish the other night using the "other white meat" and omitted the mushrooms.

This dish seems to be a descendant of a Todd English dish made with smoked ham and onions. It's unbelievably tasty but I do call it "heart attack on a plate". I got this version from www.epicurios.com

You'll need: 2 filet mignons or ribeye steaks. (I subbed boneless pork chops)
1 tablepoon chopped garlic
Olive oil
2 shitake mushrooms
2-3 ounces light cream
1 chopped harbenero in adobo sauce
one finely sliced scallion or small amount of fresh chopped leak
2 ounces crumbled gorgonzola cheese
white or brown rice for each plate

Stoke up the grill to 300-400 hundred degrees after prepping the racks with a little oil

Cook the steaks for about 5 minutes each side for medium rare

While the steaks are cooking, in a medium size saute pan over medium heat, add a little olive oil. Once the heat is up, add garlic and cook about a minute until fragrant.

Add the mushrooms and cook while stirring, about 4-5 minutes

Add the harbenero. These babies are spicy; you can add a little of the sauce to turn it up

Add the cream and once it bubbles lightly, add the gorgonzola cheese. Once melted it will thicken the sauce

Pull the steaks, plate some rice, add steaks, then spoon sauce over top. Garnish with scallion or chopped leaks. Have a cardiac nurse standing by!

This is a really great dish to enjoy every once in a while!