After a night out on the town dining on Seafood Friday night in Houston, Darcy and I decided we wanted to stay in Saturday night and cook steaks. Our cut of choice was filet mignon – the tall round kind you usually get at a steak house. I’ve literally never grilled filet before so I was a little nervous, but Darcy said she’s a pro at it and I let her at it. My contribution was this recipe for blue cheese topping, which Darcy love, love, loved.
- ¼ c. butter, slightly softened
- ¼ to ½ c. crumbled smoked blue cheese
- ½ tsp. dried thyme
- Salt and freshly cracked black pepper
- 2 (1 ½-inch thick) filet mignon
- Olive oil
- 1 teaspoon coarsely cracked black pepper
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some olive oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
Taking a cue from my ex (he literally grilled every piece of meat this way), I instructed Darcy to cook the filets 3 minutes each side flipping the filets three times (for a total of 12 minutes of grilling time). The idea behind flipping them three times is that you get the cross marks from the grill, which I will admit looks good if you’re into presentation. The filets turned out perfectly! Well, if you like your meat rare, which I do.
Darcy loved the blue cheese and thyme combination and vowed to make this recipe for husband some day soon.
I’d love to try this recipe again, but broil the cheese under the broiler for a few minutes. I kind of suggested this to Darcy but we realized we were far too hungry to wait a few more minutes for the cheese to melt.