Grilled Filet Mignon with Blue Cheese and Bacon
Grilled Filet Mignon topped with blue cheese crumbles, caramelized onions, and bacon topped with a drizzle of aged balsamic vinegar.
Servings 4 people
Cost $80.00
Ingredients
- 4 8-ounce Filet Mignon (We use Snake River Farms)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons SPG rub
- 1/4 cup blue cheese crumbles (Gorgonzola also works as well)
- 1/2 large red onion, diced finely
- 3 pieces bacon, diced
- 3 tablespoons aged balsamic (optional)
Instructions
For the Bacon and Caramelized Onion Topping
- Preheat two large skillets side by side over low to medium-low heat. Add bacon in one pan and slowly render the fat until crispy. About 20 minutes. At the same time, and in a separate pan, add 1 tablespoon of olive oil and slowly stir the onions until they are brown and caramelized. About 30 minutes.
For the Grilled Filet Mignon
- Preheat the grill using lump charcoal using the two-zone method of grilling. Target the cooking temperature over direct heat at 500 degrees Fahrenheit.
- While the grill is coming to temperature (and the bacon and onions are cooking), coat the filet's with 2 tablespoons of olive oil. Season each of the steaks liberally with the beef rub.
- Place the filet mignon steaks over direct heat and close lid. Grill for 3 minutes or until you see a nice brown crust form. Flip the steaks and grill over direct heat an additional 3 minutes until a nice crust forms.
- Move the steak to the indirect side of the grill. At this point the temperature of the steak will likely be 85 - 100 degrees at the center of the cut. Add the blue cheese crumble over each of the steaks and close the lid.
- Continue grilling on indirect until the temperature reaches your desired range. We like 125 degrees F for rare, which can take an additional 4 - 5 minutes. Remove the steak and prepare to serve.
- Combine the bacon and the caramelized onions and add a spoonful to each steak. Optional: lightly drizzle some aged balsamic over each steak and serve.