NorCal Smoker
Member
I have been away for the week and unable to use my Mak. Now that I am back, I wanted to try something different. Filet Mignon stuffed with Point Reyes blue cheese.
First, got some baked potatoes going on the Mak. Rubbed with EVOO and topped with sea salt. Then on to the Mak at 350°F for about an hour.
Made a mixture of blue cheese, butter, and salt and rolled in plastic wrap and into the fridge for hardening. Will top the filets with a slice of this when they come off the grill.
When the potatoes were done, cranked the Mak up to high. While the grill was coming up to temp, made a slit in the filets and stuffed with the blue cheese:
Seasoned the steaks with Big Poppa's Double Secret Steak Rub:
Then on to the grill grates (had to get a couple of black flakes off):
Steaks are done:
Plated up with a couple of slices of the hardened mixture of butter, blue cheese, and salt that I made earlier:
Cooked medium-medium rare, just how the family likes it:
This was fantastic if you like blue cheese! First time to cook filets, and first time to stuff with blue cheese (other than burgers). Came out great and will try again!
Probably last chance to cook before Christmas. Wife just told me the turkey had to be cooked inside so the house smells good
Not going to fight this battle. I will try to do a prime rib the day after instead!
First, got some baked potatoes going on the Mak. Rubbed with EVOO and topped with sea salt. Then on to the Mak at 350°F for about an hour.
Made a mixture of blue cheese, butter, and salt and rolled in plastic wrap and into the fridge for hardening. Will top the filets with a slice of this when they come off the grill.
When the potatoes were done, cranked the Mak up to high. While the grill was coming up to temp, made a slit in the filets and stuffed with the blue cheese:
Seasoned the steaks with Big Poppa's Double Secret Steak Rub:
Then on to the grill grates (had to get a couple of black flakes off):
Steaks are done:
Plated up with a couple of slices of the hardened mixture of butter, blue cheese, and salt that I made earlier:
Cooked medium-medium rare, just how the family likes it:
This was fantastic if you like blue cheese! First time to cook filets, and first time to stuff with blue cheese (other than burgers). Came out great and will try again!
Probably last chance to cook before Christmas. Wife just told me the turkey had to be cooked inside so the house smells good
Not going to fight this battle. I will try to do a prime rib the day after instead!
