Bacon-Wrapped Sage Filet

Blue Cheese Stuffed Bacon and Sage Wrapped Filet

You say you want a [flavor] revolution? It begins, folks. This tender, juicy Certified Angus Beef ® brand filet is stuffed with tangy blue cheese, then wrapped with sage and bacon. Your taste buds won’t know what hit ’em.

Blue Cheese Stuffed Bacon and Sage Wrapped Filet

This recipe is, in a word, divine. I mean what’s not to love? Steak is always a hit in my house. Bacon? Of course. Sage? Sure. Blue cheese? Absolutely! Well … sorta.

I’ve discovered there are two kinds of people in the world: those who love blue cheese and those who do not. My husband happens to fall into the ‘not’ category, but he can manage Gorgonzola. Try this recipe with blue, Gorgonzola, Stilton, or any of your favorite cheeses. I mean, c’mon. Beef, bacon and cheese is bound to be good in any combination, right? Yes.

Makin’ Bacon Wrapped Filets

The first step is to buy a couple of amazingly marbled Certified Angus Beef ® brand tenderloin steaks at your local grocer or favorite butcher. Need help finding the brand? Here’s Where To Buy. Follow these steps to an amazing meal.

Blue Cheese Stuffed Bacon and Sage Wrapped Filet
  • 2 (10-ounce) [i]Certified Angus Beef[/i] ® tenderloin steaks (filet mignon)
  • 3 tablespoons blue cheese (Danish blue, Gorgonzola or Stilton)
  • 2 tablespoons cream cheese
  • 3/4 teaspoon freshly cracked black pepper, divided
  • 8-10 leaves fresh sage
  • 2 thick slices bacon
  • 4 (four to six-inch) wooden skewers
  • 1/2 teaspoon kosher salt
  1. In a small mixing bowl mash together blue cheese, cream cheese and 1/4 teaspoon pepper with a fork.
  2. With a sharp paring knife, pierce the side of each filet, cutting with a level circular motion. Create a wide, internal pocket; be careful not to pierce thru a side wall. Try to keep the entry hole as small as possible. Stuff each pocket with blue cheese mixture.
  3. Place sage leaves upright on the filet sides and wrap with bacon. Secure bacon in place with two skewers, piercing above and below the pocket.
  4. Place a cast iron pan on the grill and preheat to medium high (350°-400°F).
  5. Season filets with salt and pepper. Place on the cast iron pan. Using tongs, sear the sides to start crisping the bacon. Close grill and cook filets for 10 minutes per side over indirect heat. Sear filets directly on grate as needed to develop a nice caramel crust and finish cooking to a 125°-130°F internal temperature for medium rare. Allow to rest 5 minutes before serving.


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Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.