Blue Cheese Stuffed Filet Mignon

This steakhouse favorite couldn’t be any easier to make at home.

Vegetable oil, for the grates

4 6-ounce filet mignons, each about 1 1/4-inches thick

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

3/4 cup crumbled blue cheese

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Lightly brush the filets with the olive oil. Generously season with the salt and pepper.

Place the steaks on the grill. Close the lid and cook until they are the desired temperature, 5 to 6 minutes per side for medium-rare or 6 to 7 minutes per side for medium. Cut a slit in the top of the filet and stuff with about 3 tablespoons of blue cheese. Close the lid and cook for 1 minute more. Remove the steak from the heat and set aside to rest for 5 minutes before serving.

Serves 4.

Cooking Tip: When cutting the slit in the top of the filet, be sure not to cut all the way through. I recommend 1/2- to 3/4-inch deep for a 1 1/4–inch thick filet.