Blue Cheese Crusted Filet Mignon
In a bowl, combine all ingredients. Stir until thoroughly combined. Place mixture between two sheets of parchment paper and roll out the mixture to the approximate size of filet. Chill until needed.
In a stockpot, bring water to a boil over high heat. Boil the potatoes until a knife can be easily inserted into the center of a chunk. Drain the water. Mash the potatoes with the milk and butter. Season with salt and pepper, to taste.
On a hot grill, cook filet mignon slightly under desired temperature. Top filet with blue cheese butter slice and brown under the broiler. Toss plum tomatoes with olive oil and grill. Place mashed potatoes at the top of a dinner plate, the filet at 6:00, and the grilled tomatoes on either side.