Chocolate Balsamic and Blue Cheese Filet Mignon


  • 4  8-oz. beef top loin, strip or tenderloin steaks, cut 1-inch thick
  • 2 tsp. cracked black pepper
  • Kosher salt
  • 1 c. (4 oz.) crumbled blue cheese
  • ¾ c. Dark Chocolate Balsamic
  • 1 tsp. sugar (optional)
  • 2 Tbsp. butter

Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven, to desired doneness. During the last 3 minutes of cooking sprinkle blue cheese over steaks.  In the meantime, pour  Dark Chocolate Balsamic in saucepan and heat to boiling, whisking constantly.  Add 1 tsp sugar, if desired, and continue to simmer, whisking constantly, until reduced by half, about 5 minutes. Remove from heat and stir in butter.  Drizzle over meat.