Blue Cheese Crusted Filet Mignon

Adapted by
september 2003
Yield: 1 serving


Filet Mignon
1 (10 ounce) filet mignon
1 slice blue cheese butter
2 plum tomatoes, cut in half lengthwise
1 tablespoon olive oil
Mashed potatoes (see recipe below)
Blue Cheese Butter
1/2 pound blue cheese, such as Gorgonzola
1 pound butter, softened
1 cup fine breadcrumbs, such as panko
Mashed Potatoes
1 pound Yukon gold potatoes, peeled and cut into large chunks
1 cup milk
ΒΌ pound of butter, slightly softened
salt and pepper, to taste


For the Blue Cheese Butter

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. 

For the Mashed Potatoes

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. 

To Assemble and Serve

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.