Jen and I leave for Dominican Republic this Thursday to attend a wedding for our friends Rachel and Brian so I thought I would make blue cheese filet mignon which has been requested by several readers. Also, while we are in Dominican Republic, I will have several posts on the field trip page so be sure to check it out. Now let’s get to cooking!

Blue Cheese Crusted Filet Mignon with Merlot Wine Sauce

1 teapoon of butter

1/4 cup white onion, minced

2 cloves of garlic, minced

1 teaspoon fresh thyme, chopped

1/4 cup beef broth

1/4 cup merlot

2 filet mignon

1/4 cup and 2 tablepoons crumbled blue cheese

Pre-heat grill on high. Now in a large skillet add butter, thyme, and onion on medium heat.

Cook until onion is tender, then add beef broth.

Let this come to a boil again then add merlot.

Let the sauce boil again which it should look like this:

Reduce the heat to simmer and time to grill the filets. Place the filets on the grill.

As many of you know Jen and I like our steaks medium-rare which I cook for 5-6 minutes on each side. Once you have turned the steaks, and they are about done cooking, top each one with the blue cheese.

If your grill is really hot, the cheese will melt in about 2 minutes. Now time to plate. For this dinner we had Jen’s famous green beans and I topped the filets with the wine sauce. Here is how I plated:

This might sound like a complex recipe but this is VERY simple.

I have put together crock-pot recipes which I will feature for the blog the first week in June so be sure to check them out.

Happy Cooking!