Blue Cheese Stuffed Bacon and Sage Wrapped Filet


2 (8 oz) filet mignon steaks
3 tbs blue cheese
2 tbs cream cheese
8-10 fresh sage leaves
2 thick slices bacon
4 (4-6 inch)j wooden skewers or tooth picks
kosher salt and black pepper to taste
  • In a small mixing bowl mash together blue cheese, cream cheese and 1/4 tsp pepper with a fork.
  • With a sharp paring knife, form a pocket by piercing into the side of each filet and cutting with a level circular motion, creating a wide internal pocket while being careful not to pierce through a side wall and keeping entry hole as small as possible.
  • Stuff pocket of each filet with blue cheese mixture.
  • Place sage leaves upright on the filet sides and wrap with bacon.
  • Secure bacon in places with two skewers or toothpicks, piercing above and below the pocket.
  • Place a cast iron pan on the grill and preheat to medium high.
  • Season filets with salt and pepper and place on the cast iron pan.
  • Using tongs, sear the sides to start crisping the bacon.
  • Close grill and cook filets for 10, minutes per side over indirect heat.
  • Sear filets directly on grate as needed to develop a nice caramel crust and finish cooking to a 125-130 degree internal temperature for medium rare.
  • Allow to rest for 5 minutes before serving.


15 min


20 min


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