Diablo’s Blue Cheese Filet Mignon

4 - 8 ounce Black Label Fuego Diablo Filet Mignons

1 tablespoon finely chopped fresh thyme

2/3 stick unsalted butter

1/3 cup crumbled blue cheese

2 pinches of Kosher Salt, and 1 pinch of freshly cracked black pepper

Canola oil, as needed

Combine the blue cheese, butter, salt, pepper and thyme in a bowl. A splash of canola oil can be added to soften the mix. Cover the bowl and refrigerate for 30 minutes.

Bring your Fuego Diablo Black Label Filet Mignon steaks out of the fridge and and bring them up to room temperature (approximately 20 minutes). Preheat your grill to high heat, aim for 400 degrees.

Pat the steaks dry with a paper towel and brush the steaks lightly with olive or canola oil, then season them with Kosher Salt and cracked black pepper. Steaks love salt so be generous. Grill the steaks until desired doneness is achieved (medium-rare - 130 degrees). Transfer the steaks to a warm plate and loosely tent them with tinfoil, let stand for 5 minutes.

Preheat your oven's broiler. Place steaks on their serving plates and top with the blue cheese mix. Put the plates under the preheated broiler until the cheese topping is bubbly, approximately 3 minutes. Remove from the oven, add sides and serve while plates are still hot. Enjoy!

Matt MacQuarrie
Matt MacQuarrie


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