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
Ingredients
- 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
Instructions
- 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
- Melt butter.
- 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.
Notes
Nutrition
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