Filet Mignon with Blue Cheese Crumble

If time is short, soak plank as long as possible, just expect more burning of the plank. Keep a spray bottle nearby and mist edges with water as needed to inhibit burning.

4-6 bacon wrapped filet mignon, 6-8 oz. each
1-2 large cedar grilling plank, soaked for 2-8 hours
1-2 TBS Tony’s Euro Crust, Z Blend or Steak & Roast seasoning
¼ C. Bourbon
2 TBS olive oil
1-3 TBS minced garlic (optional)
¼ cup chopped fresh herbs (Parsley, sage, rosemary, oregano and thyme would be ideal, or whatever you have)
¼ lbs. crumbled blue cheese
1 small onion diced
2 TBS balsamic vinegar
1 cup Tony’s Homemade Croutons

Soak cedar plank in water for at least two hours in a roasting pan or clean sink, weigh plank down with something heavy. Preheat grill to medium to medium-high heat.

In a small bowl whisk together the seasoning, bourbon, olive oil and garlic (if using). Place the steaks in a Ziploc bag with the marinade and refrigerate for at least 1 hour. Remove steaks from refrigerator about 90 minutes before cooking and rest at room temperature

In a bowl combine the crumbled blue cheese, onion, herbs and the balsamic vinegar. Smash up the croutons lightly and fold them gently together into the blue cheese mixture. Form into patties the same size as your filets, cover and set aside.

Pre-heat grill to high heat, Open the lid carefully and arrange the filets on the plank. Close the lid and cook for approx. 8 min. Turn the steaks and cook to rare, about 5-10 minutes longer.

Place one patty of blue cheese topping on each steak and cook for another 5 min., until the topping develops a crust. Use a spray bottle of water to extinguish any flames around the plank during cooking. Serve on the plank (if eating outdoors). Serves 4-8 – adapted from OutdoorGourmet.com
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