Filet Mignon with Garlic and Blue Cheese
There is nothing better than a grilled Filet Mignon with Garlic and Blue Cheese. Fancy enough for a special occasion but simple and easy for every day.
This is one of my favorite flavor pairings. The tangy blue cheese with the sharp garlic served over a buttery filet mignon. My mouth is watering just thinking about the flavors. My husband doesn’t love blue cheese so I use a sharp Italian cheese like asiago for his filet. You can experiment with different cheese and spice and herb combinations.
Filet Mignon with Roast Garlic Blue Cheese Sauce
- 30 oz Filet Mignons Six 5 oz Filets
- 2 T salted butter
- 3 cloves Garlic roasted* and crushed
- 5 oz Bleu Cheese Crumbles
- Salt Pepper, to taste
- 1 t Fresh Rosemary Chopped
Heat grill heated to 450 degrees
Season filets with salt and pepper, to taste
Let sit covered while you whip up the blue cheese topping
Remove from heat and add blue cheese, fresh rosemary, and roasted garlic and mix to thoroughly combine.
Grill filets to the 5 degrees less than the desired temperature. (135 degrees for medium rare and 145 degrees for medium. The USDA suggests cooking to 145 degrees. Remove steaks when the meat thermometer reads 5 degrees less than the desired temperature.)
Top with Roasted Garlic Blue Cheese Sauce and cook covered for 1 minute.
Remove from grill and serve.
*To roast garlic:
Drizzle olive oil over a head of garlic, top removed and roast in a 450-degree oven until soft. You can also do this on the grill, just wrap the garlic in heavy duty foil and cook directly on grates. If you only need a couple of cloves you can drizzle cloves with olive oil and cook just what you need.
My husband doesn't love blue cheese so I use a sharp Italian cheese like asiago for his filet. You can experiment with different cheese and spice and herb combinations.
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