A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.

JDVMD

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.

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  • While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

  • Preheat grill for high heat on one side, and medium heat on the other side.

  • Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Nutrition Facts

590 calories; protein 35.3g 71% DV; carbohydrates 13.4g 4% DV; fat 43.4g 67% DV; cholesterol 124.5mg 42% DV; sodium 689.4mg 28% DV. Full Nutrition

Reviews (284)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/11/2004
This is my recipe and it was changed by Allrecipes after submission. You need to use course ground dijon mustard. I have never tried regular dijon so I don't know how well that would go. Also, just heat up the grill, don't worry about one side being high and the other medium. I never submitted that. This is one of those recipes that you can just eyeball how much blue cheese and onions you want on each filet. Read More
(357)

Most helpful critical review

Rating: 2 stars
01/31/2011
I didn't care for the taste that the marinade gave my filets...was disappointing especially after reading all the good reviews. As always thanks for sharing but I won't make this again. Read More
(12)
377 Ratings
  • 5 star values: 294
  • 4 star values: 57
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
02/11/2004
This is my recipe and it was changed by Allrecipes after submission. You need to use course ground dijon mustard. I have never tried regular dijon so I don't know how well that would go. Also, just heat up the grill, don't worry about one side being high and the other medium. I never submitted that. This is one of those recipes that you can just eyeball how much blue cheese and onions you want on each filet. Read More
(357)
Rating: 5 stars
07/19/2006
I rarely cook but when I do I go out to make a great impression. I decided to use this recipe as a "makeup" dinner after an argument with my long-term girlfriend. Was it a hit? It was a home run touch down goal and swoosh all in one. I have often spent well over 100.00 for meals that couldn't touch this one with a ten foot pole. Five stars is not enough!!! I served this with green beans with onions mushrooms and a light cream sauce and a fully loaded baked potato. Read More
(95)
Rating: 4 stars
02/15/2005
I made this for valentines day dinner for my husband and we both agreed this was the BEST steak I have ever fixed!! The marinade was really flavorful! Like some of the others I used goat cheese instead of blue cheese and it was supberb!! I actually made this on my cast iron indoor grill and put it in my oven broiler to melt the cheese and it turned out great. I will definately be making this again and would highly recommend this to anyone to try.. It was extremely easy too!! Read More
(64)
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Rating: 5 stars
01/14/2008
Yum!!! Cooks up great in a pan on the stove as well. Cooked the steak until nearly done, then added the onions into the same skillet to caramelize. Heaped them on top of the steak along with the cheese just long enough for the cheese to melt, and it turned out fantastic! Read More
(46)
Rating: 5 stars
10/30/2006
This is the first review I have ever put on this site, and I had to because this was sooooo good!!! These were the best steaks that we have ever eaten. My husband raved as well. I followed the recipe exactly except for used mozzerella cheese instead of blue cheese (what I had on hand.) We will definetly make these again and again!! Read More
(33)
Rating: 5 stars
11/06/2005
This is the Best Recipe ever!! My mom found this recipe on this board in the summer and we both have made it for all the dinner parties we have had in the past 4 months. Everyone loves it; even the people that don't care for blue cheese (try using a milder blue cheese for those people). Also we have used various cuts of steak - you don't have to use the expensive cut of filet mignon. Read More
(24)
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Rating: 5 stars
04/13/2005
The balsmic marinade is so good. Through the whole dinner we kept going mmmm.... mmmm.... We don't like blue cheese so I used mozzerella instead.I can't wait to make it again. Thanks. Read More
(21)
Rating: 4 stars
10/25/2008
My husband and I love love the classic burgundy wine sauces that accompany our filet mignons. This was a nice change and very interesting. I wrapped my 2inch thick filets with bacon. I then took 4 oz of feta (we don't like blue cheese) and mashed it with 2TBS of softened butter to make a paste. We like our filets medium rare so I broiled them 4 minutes on each side. At the last 2 minutes I put the cheese spread on and continued broiling until it was bubbly and melted. Delicious! NOTE: it's important that while you are marinating these to leave them at room temperature. Filets should be allowed to rest at room temperature 30-60 minutes prior to cooking. This will ensure a juicy steak. Read More
(20)
Rating: 5 stars
02/05/2004
This was a great twist to an old favorite. Turns out the Dijon works just fine but I will try the course dijon next time and compare. Used splenda to carmelize my onions rather than sugar and could tell no difference. May wrap the outside of the filets in bacon next time as well...BAM!!! Read More
(19)
Rating: 2 stars
01/31/2011
I didn't care for the taste that the marinade gave my filets...was disappointing especially after reading all the good reviews. As always thanks for sharing but I won't make this again. Read More
(12)