Bleu Cheese Crusted Filet Mignon

Adapted from one of my favorite Canadian restaurants, this is in my top three favorite meals of all-time. It. is. AMAZING. I don't eat a lot of red meat in my every day diet, but when I do, it comes in the form of plump filet mignon steaks wrapped in hickory-smoked bacon. There is something about pairing Bleu cheese with beef that is simply delectable. I also included a recipe for a nice red wine au jus that takes this recipe over the edge. Beware: having this recipe is slightly dangerous! I recommend serving with grilled asparagus, garlic mashed potatoes, and a very generous glass of a full-bodied spicy red wine.

Red Wine Au Jus 

Ingredients:

1 tbsp butter

1/2 cup white onion, minced

3 cloves garlic, minced

1 tsp fresh thyme, finely chopped

3/4 cup low-sodium beef broth

1/2 cup port wine

Method:

1) Melt butter in a skillet over medium heat. Add onion, minced garlic and thyme. Cook, stirring frequently until onion is tender.

2) Stir in beef broth and port wine. Bring to a boil, and cook until mixture has reduced to approximately 1/2 cup. Set aside.

Filet Mignon

Ingredients: 

4 8-oz filet mignon steaks
4 pieces hickory smoked bacon (optional)

1 cup Bleu cheese, crumbled

1/4 cup bread crumbs (crushed cornflakes work too!) 

1 head garlic, roasted

1 tbsp olive oil

Method:

1) Preheat oven to 350F. Chop top of garlic head off (leaving peal on), drizzle with olive oil, sprinkle with salt and pepper, wrap in tinfoil, and bake for 30 minutes.

2) Wrap steaks with one strip of bacon, using a toothpick to secure. Heat oil in a cast-iron skillet over high heat, and sear steaks quickly until brown, then transfer entire pan to the oven.

3) Roast steaks in the oven for about 15 minutes for medium rare (internal temperature of 145F). Remove from oven and place on baking sheet.

4) In a small bowl, combine bread crumbs and Bleu cheese, top each steak with a thick layer of this mixture.

5) Preheat the oven's broiler, and broil steaks until cheese topping is browned and bubbling (approximately 3-4 minutes). Remove from oven, and let stand for 15 minutes.

6) Remove roasted garlic from oven, and gently fork out the cloves from the skin. 

7) Top steaks with 4-5 cloves of roasted garlic and serve with warm red wine au jus.