Blue Cheese Stuffed Bacon and Sage Wrapped Filet
  • 2 (10-ounce) Certified Angus Beef ® tenderloin steaks (filet mignon)
  • 3 tablespoons blue cheese (Danish blue, Gorgonzola or Stilton)
  • 2 tablespoons cream cheese
  • ¾ teaspoon freshly cracked black pepper, divided
  • 8-10 leaves fresh sage
  • 2 thick slices bacon
  • 4 (four to six-inch) wooden skewers
  • ½ teaspoon kosher salt
  1. In a small mixing bowl mash together blue cheese, cream cheese and ¼ 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.
Recipe by Certified Angus Beef brand blog at