- 1 large whole garlic bulb
- 1/4 teaspoon olive oil
- 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/4 cup butter, softened
- 4-1/2 teaspoons crumbled blue cheese
- 2 beef tenderloin steaks (6 ounces each)
- 1/2 teaspoon pepper
- 2 Jones Dairy Farm Dry-Aged Bacon strips
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Sprinkle with thyme. Wrap the bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
- Squeeze softened garlic into a food processor. Add butter; process until smooth. Transfer mixture to a small bowl. Stir in cheese. Cover and refrigerate for at least 1 hour.
- Rub both sides of steaks with pepper. Wrap a bacon strip around each steak; secure with a toothpick. Broil 4-6 in. from the heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer reads 145°; medium, 160°; well-done, 170°), basting with butter mixture. Serve with any remaining butter mixture. Yield: 2 servings.
Originally published as Fillet Mignon with Garlic Cheese Butter in Cooking for One or Two Cookbook 2003, p136
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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