1/4cupblue cheese crumbles(Gorgonzola also works as well)
1/2largered onion, diced finely
3tablespoonsaged balsamic (optional)
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.