QUEEN OF STEAKS: FILLET MIGNON STUFFED WITH BLUE
fillet mignon is the most tender of all steaks. It comes from the tenderloin muscle, which just doesn't do much work in its life and that's a good thing for the cook. A fillet typically isn't very well marbled either, but since it's tender, marble is not very important. It's also a bit leaner for the health-conscious so that too is a good thing. Because of its lack of marbling, the fillet mignon has a very mild flavor that pairs well with added flavorings like the blue cheese in this recipe.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Beef
Number Of Ingredients 3
Steps:
- Cut a deep pocket on the side of each of the steaks, it with a small of an opening as possible. You might want to have the butcher do this for you. Stuff one fourth of the blue cheese into the pocket of each steak. Work the cheese as far as you can and squeeze the opening set to seal it
- Season the steaks liberally on both sides with the big bold steak spice.
- Prepare the grill for cooking over direct high heat. Place the steaks directly on the cooking grate. Cook for three minutes, rotate the steaks one quarter turn to make the nice crosshatch marks, and then cook for another two minutes. Flip and cook for another 3 to 4 minutes for medium rare or to your desired degree of doneness. Remove to a platter and let rest for five minutes before serving. Serves four.
- Big Bold Steak Spice: 3 tablespoon salt 1 tablespoon onion powder 1 tablespoon finely ground black pepper 1 teaspoon smoked paprika 1 teaspoon ground coriander 1 teaspoon good-quality chili powder 1 teaspoon sugar in the raw 1/2 teaspoon dry mustard mix together and keep in an airtight container. Makes about 1/2 cup.
- Topping the steak with blue cheese is a time-honored tradition so why not stuff it inside? Just be sure not to over stuff it. squeeze the pocket closed, pushing the cheese in as far as possible so it stays and during the cooking. If a little runs out that's okay, it will just make it look better. These would go very well served with grilled portobellos and french fries or fried onions
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