Filet Mignon with Caramelized Onions & Blue Cheese

Featured by Occidental Road Cellars in the Pinot Noir Wine Club.


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


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!

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