Filet Mignon with Martini Marinade and Crumbled Blue Cheese



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WEBER-Back in the days when I was doing all the cooking, I made this for DH. He gave it a Very Good rating. He made it for himself again recently and said it was still very good. (cheese, you know lol)

Filet Mignon with Martini Marinade and Crumbled Blue Cheese


2 TB. gin
2 TB. extra virgin olive oil
1 TB. juice from a jar of green olives
Zest of 1 lemon
1/4 tsp. freshly ground black pepper

4 filets mignons, each about 8 oz. and 1 1/4" thick
4 green olives stuffed with pimentos
4 white cocktail onions
4 toothpicks
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 oz. blue cheese

To make the marinade: In a small bowl, whisk the marinade ingredients.

Place the filets in a large plastic resealable bag. Pour in the marinade. Press out the air, seal the bag, and turn a few times to distribute the marinade. Refrigerate for 1 to 2 hours.

Skewer 1 olive and 1 onion on each toothpick.

Remove the filets from the marinade, letting the liquid drip away. Discard the marinade. Allow the filets to stand at room temp. for 20 to 30 minutes before grilling. Season evenly with the salt and pepper. Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once. Transfer each filet to a serving plate and poke a toothpick with an olive and an onion into the middle of each steak. Crumble the blue cheese over the top. Serve warm.

Source: - Recipe of the Week - Jamie Purviance 2005
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