Filet Mignon with Caramelized Onions & Blue Cheese

Featured by Occidental Road Cellars in the Pinot Noir Wine Club.
Filet Mignon with Caramelized Onions & Blue Cheese

Ingredients

4 (6-oz.) filet mignon steaks salt & black pepper, to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. dried rosemary
1 Tbs. butter
2 cups onion slices
1 tsp. white sugar
4 oz. blue cheese, crumbled

Instructions

Season the steaks with salt and black pepper and arrange in a single layer in a baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard and rosemary. Pour mixture over filets and coat. Marinate for up to 30 minutes.

While marinating the meat, melt butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

Preheat grill for high heat and lightly oil the grill grate. Place the steaks on the hot grill and cook for 4-5 minutes each side, turning once. When the steaks are almost done, turn down the grill to medium heat. Top heat filet with a scoop of the caramelized onions and blue cheese. Close the lid and continue cooking until the cheese is melted.

Serve with the Occidental 2006 ‘Horseshoe Bend Vineyard’ Pinot Noir and enjoy!



Recommended Pairings

Couloir

2014 Pinot Noir
94 Points
$44.00 $37.00 x 2

Cordon

2015 Pinot Noir
94 Points
$52.00 $44.00 x 2

Montemar

2013 Pinot Noir
230 Cases Produced
$48.00 $41.00 x 2

Three Paddles

2013 Pinot Noir
91 Points
$28.00 $24.00 x 2

Square Peg

2014 Pinot Noir
92 Points
$65.00 $52.00 x 2

Vino Valpredo

2013 Pinot Noir
Special Selection
$25.00 $19.50 x 2

Keller Estate

2010 Pinot Noir
90 Points
$52.00 $44.00 x 2

Domaine Anderson

2013 Pinot Noir
93 Points
$55.00 $47.00 x 2