Annie Kuster

Bacon Wrapped Filet Mignon on a Hickory Grilling Plank

We topped our 4 oz. Filet Mignons with Bleu d'Auvergne (a really high butterfat bleu cheese) and fresh cracked pepper, then wrapped them in thick-cut bacon. We paired that with a glass (or two) of Cabernet Sauvignon and served on a bed of greens. Use your own favorite bleu cheese, side, or wine to make this delicious dish your own.Ingredients: 2 Wildwood Grilling Outlet Hickory or Red Oak Grilling Planks 2 Tenderloin Steaks or Filet Mignons, 4 oz. each 2 pieces Thick-Cut Bacon 2 oz. blue cheese of your choice Sea Salt Olive Oil Fresh cracked black pepper Toothpicks Directions: Soak...

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