Blue Cheese, Bacon and Horseradish Topped Filet Mignon

Blue Cheese, Bacon and Horseradish Topped Filet Mignon

Servings: 4

A Grill/Broil recipe with Harris Teeter USDA Certified Tender Tenderloin


  • 4 Harris Teeter beef tenderloin filets, 6 to 8 ounces
  • 6 ounces cream cheese
  • 4 ounces crumbled blue cheese
  • 4 slices bacon, cooked crisp, chopped
  • 1 ½ tablespoons horseradish, prepared
  • 2 scallions, sliced thin
  • 2 tablespoons lemon juice
  • Kosher salt, to taste
  • Black pepper, coarse ground, to taste
  • Olive oil, as needed


  1. Let cream cheese stand at room temperature for 1 hour.
  2. In a mixing bowl combine the cream cheese, blue cheese, bacon, horseradish, scallions, and lemon juice. Mix until well blended. Season to taste with salt and pepper.
  3. Remove the steaks from the fridge, cover with plastic wrap and let stand at room temperature for 40 minutes.
  4. Preheat the grill to medium-high heat.
  5. Lightly coat the steaks with olive oil and season with salt and pepper.
  6. Place the steaks on the grill. Cook 8 to 10 minutes, turn, and cook an additional 4 minutes. Turn one of the grill burners off and place the steaks over that burner.
  7. Spread roughly 3 tablespoons of the cheese mixture over each steak. Close the lid of the grill and cook until final desired temperature is reached (medium rare, 135°F internal temperature).
  8. Remove the steaks and let stand for a few minutes before eating.

Serving suggestion: mashed potatoes, sautéed mushrooms and steamed broccoli.