Un-Wine'd host Tassie Pippert shows viewers how to prepare a delicious Blue Cheese Stuffed Filet Mignon dish. Filet Mignon may be the most tender of all steak cuts but it doesn't have very much marbling that provides the beef flavor found in other choice cuts. This recipe addresses this slight flavor issue with the bold pure flavor of blue cheese. (Serves 4)

Ingredients

• 4 filet mignon steaks, each approximately 2 inches thick
• Salt and pepper to taste
• 6 ounces blue cheese
• 1 T. freshly chopped parsley
• 1 t. chopped fresh thyme
• 1 t. chopped fresh chives
• 4 slices bacon, minced
• 1⁄2 c panko bread crumbs

Preparation

Cut the filet mignons into long ribbons about 1⁄2” thick. The steak cuts best if chilled. Sprinkle with salt and pepper.

Blend the cheese, parsley, thyme, and chives, then add the bacon and panko. Lay 1⁄4 of the filling on each steak giving about 1⁄2” at one long section of the steaks and giving a 1” ends of each to overlap the steak after rolling in the filling. Spread the filling all the way to the other end of the steak. The 1⁄2” area will serve at the bottom of the steak as it rests in the pan and the 1” end is the last section to be wrapped so the filling does not fall out.

Beginning at the end of the steak where the filling is to the end, roll in a pinwheel pushing the filling in as you go to make sure all the stuffing is in the steak and does not fall out on the work surface. Tie each steak around the center to hold together during baking.

Brush with olive oil and sprinkle lightly with salt and pepper.

Sear in the oven at 450 degrees for 10 minutes. Reduce heat to 350 and bake to desired doneness.

Remove from the oven and allow to rest10 minutes. Untie the string before serving.