• 2 filets mignon
• 1 cup fresh assorted herbs
• 5 tablespoons olive oil
• Sea salt and cracked pepper to taste
• 2 ounces Maytag blue cheese
• 1 onion, carmelized

Courtesy of Ray's Grill

Instructions

1. To caramelize the onion, heat 3 tablespoons olive oil in skillet. Add sliced onion and simmer until onion is soft.
2. For filet mignon, place herbs, remaining oil, salt and pepper in a blender and puree until smooth. Set aside.
3. Make an incision in the center of the filet and stuff it with blue cheese and onion.
4. Pour the herb mixture over the filet mignon and marinate for about 2 hours.
5. Heat a skillet to high heat and sear the filet on all sides.
6. Finish in the oven at 425 degrees for 15 or 20 minutes.
    

For the red wine reduction:

Ingredients

• 1/2 bottle of red wine
• 1 cinnamon stick
• 2 tablespoons brown sugar
• Sea salt
• 4 ounces butter

Instructions

1. In a sauce pan over low heat, reduce wine to one-quarter with cinnamon and sugar.
2. Stir in butter and simmer until it reaches a sauce-like consistency.
3. When the sauce is ready, add sea salt to taste.