Plank Filet Mignon with Blue Cheese
Ingredients:
- 4 filet mignon steaks
- 1 Large cedar plank
- ½ cup bread crumbs
- 2 cups blue cheese - crumbled
- 4 slices bacon
- 2 tbsp olive oil
- 1 clove minced garlic
- ¼ cup red wine
- 1 tsp oregano
- ½ cup chopped onion
- Béarnaise sauce package
- Salt & pepper to taste
Directions:
Wrap each filet mignon with 1 slice of bacon using a toothpick to hold it in place. In a shallow dish, combine the olive oil, garlic, red wine, oregano, salt and pepper. Place each filet mignon in the marinade and let them set for 2-4 hours. In a large bowl, combine the breadcrumbs, blue cheese and onion then refrigerate the mixture for 1 hour. Preheat the grill to medium-high heat. Place the pre-soaked plank on a grill and heat them for 2-5 minutes. Once heated, put each filet mignon on the plank, turning after 10-15 minutes. Prepare the béarnaise sauce according to package instructions. Top each filet mignon with spoonful of blue cheese mixture and continue grilling for 5-10 minutes. Remove the plank with filet mignons from the grill and pour the béarnaise sauce over entire platter. Serve immediately with favorite greens.
Lobster Stuffed Filet Mignon
Ingredients:
- 4 filet mignon steaks
- 1 lb Lobster tails
- 1 tbsp butter
- 1 clove garlic minced
- 2 tbsp olive oil
- Salt & pepper to taste
Directions:
Preheat the oven to 350 degrees. Bring a large pot of water and the lobster tails to a boil for about 8-10 minutes. In frying pan, heat the olive oil to medium, add the garlic, and sear all sides of the filet mignon steaks. Cut a ½” slice into each filet mignon and stuff the lobster meat into the crack generously. Place the stuffed filet mignon in a roasting pan and roast for about 10-15 minutes. Melt some butter and pour it over the lobster meat. Serve this dish immediately with crab cakes.
