Big Papi’s Blue Cheese–Stuffed Filet Mignon

Big Papi’s Blue Cheese–Stuffed Filet Mignon

Let 4 filet Mignon steaks (1 to 1 1/4 inches thick, 7 to 8 ounces each) come to room temperature.
Pat dry and season with salt and pepper.
Make a deep slit in the side of each of 4 filet Mignon steaks with a paring knife.
stuff each with 1 teaspoon crumbled blue cheese,
Tightly wrap a piece of bacon around the side to secure the shape, secure with a toothpick or twine.
Grill on oiled grates over medium-high heat, about 6 minutes per side for medium rare.
Let rest 5 minutes
Top with more blue cheese.

Tonight, I’m plating up with oven roasted herbed potatoes, side salad and fruit compote and a bottle of a full body red to tie it all together.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s