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Grilled Filet Mignon with Gorgonzola, Pancetta, and Peach-Balsamic Jam

Categories: Entertaining, Fourth of July, On the Grill
Type: Main Dishes

Steak with a little slab of Gorgonzola cheese and pancetta puts an Italian-influenced spin on a classic trio .

Serves: Serves 4


  • 8oz (225g) pancetta, diced small (or substitute bacon)
  • 4 beef filet steaks, 8-10oz (225-280g) each, about 2in (5cm) thick
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • 4 slices Gorgonzola, about 2oz (60g) each

The jam

  • 2 tablespoons olive oil
  • 1 medium red onion, peeled and diced small
  • 3 ripe but firm peaches, pitted and diced medium
  • 1/3 cup balsamic vinegar
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon dark brown sugar
  • Kosher salt and freshly cracked black pepper to taste
Grilled Filet Mignon with Gorgonzola, Pancetta, and Peach-Balsamic Jam photo

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  1. Make the jam: On the stove top, heat the olive oil in a large sauté pan over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until translucent (7-9 minutes). Add the peaches and cook, stirring frequently, for another 3 minutes-you just want the peaches to be nicely softened. Add the vinegar, orange juice, brown sugar, and salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the jam begins to thicken (8-10 minutes). Remove from the heat and set aside.
  2. Build a multilevel fire in your grill (see Multilevel charcoal fire). When the coals are all ignited, the flames have died down, and the temperature is hot (see Gauging the temperature), you're ready to cook.
  3. While the fire heats up, sauté the pancetta on the stove top over medium-low heat, turning frequently until it is crisp and brown-about 7 minutes. Transfer to paper towels to drain, then to a small bowl; cover to keep warm.
  4. Rub the steaks with oil and sprinkle generously with salt and pepper. When the grill is ready, put the steaks over the hottest coals and sear well for 6-8 minutes per side. Move the steaks to the cooler part of the fire, cover with a pie plate or disposable foil pan, and cook for another 8-10 minutes, until done to your liking. To check for doneness, poke the meat with your finger to test its firmness (see The "hand method"); if you're unsure, cut into it and look to be sure it is just slightly less done than you like it.
  5. Transfer the steaks to a serving platter and top with the cheese. Cover loosely with foil and allow the steaks to rest and the cheese to melt for about 5 minutes. Sprinkle over the pancetta and serve with the jam on the side.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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