Play Lion with this romantic recipe just in time for Valentines day.

Black Pepper Gorgonzola Filet Mignon with Cabernet Sautéed Mushrooms (for 2)


  • 2 8-10 oz. filet mignons
  • 3 tablespoons of whole black peppercorns
  • 2 strips bacon
  • 1 tablespoon olive oil
  • 6 oz. good quality Gorgonzola or other blue cheese
  • 1 cup assorted fresh mushrooms, such as baby portabellas, shiitake and crimini, stemmed and cut in half
  • 1 tablespoon finely chopped garlic (about 3-4 cloves)
  • 1 medium shallot – chopped
  • ½ cup dry red wine, preferably a nice Cabernet
  • 2 tablespoons butter
  • salt

Start by removing the steaks from the refrigerator to bring them to room temperature.
This step is important, so take the steaks out of the refrigerator and unwrap about 20 minutes before cooking.
Sprinkle the steaks with a little salt.
Coarsely crack the black pepper in a spice mill or using a rolling pin or meat mallet.
Rub the steaks with just a little olive oil and then roll the filets in the cracked pepper, coating all sides.
In a medium heavy, ovenproof skillet, heat the olive oil over medium-high heat until it’s almost smoking.
Add the two strips of bacon and sauté for 2-3 minutes.
Carefully place the steaks in the pan and cook without moving until well seared and crusty on the first side, about 3-4 minutes.
Turn the steaks over, and cook for another 3 to 4 minutes for medium-rare.
Remove the steaks and bacon, and transfer to a plate.
Place half the cheese on each steak with a strip of the cooked bacon set over the cheese.
Cover the steaks loosely with a piece of aluminum foil. Important to let steaks sit 5min before serving. 
Turn the heat to high and add the garlic, shallot and mushrooms to the pan and sauté for 3-4 minutes.
Add the wine, a pinch of salt and cook another 2-3 minutes.
Add the butter and combine thoroughly.

Should be plenty of drinking, dancing, laughing and heavy petting during this entire process.

Uncover and plate the steaks and surround with the sautéd mushrooms. Enjoy…

Hometown Duck Tacos with Grilled Pineapple Relish and Pickled Onions.

Cut bacon in half. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Enjoy a cocktail with the smell of bacon in you snout.

These nachos have a lot more flavor than the standard, restaurant-style nachos, thanks to olives, garlic, herbs, and roasted red peppers. You can use fresh peppers that you roast yourself or use jarred roasted peppers. Keep the salsa chunky or blend it with the yogurt so it is smooth and creamy (see Twist It).

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