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.

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