1 (8-9 ounce) filet mignon, 1 ounce blue cheese, 2 oz. demi-glace sauce, 2 tablespoons whipping cream, 1 teaspoon chopped onion, 1/2 teaspoon minced garlic, salt and freshly ground black pepper to taste,
pinch fresh thyme,
1 tablespoon butter.
Recipe: Brush the fillet with little oil and season with salt, pepper and some fresh thyme. Grill the fillet to the desired temperature, leaving it just slightly underdone to finish it in the sauce. While the fillet is on the grill, heat the butter in a frying pan and saute the onion and garlic until soft. Add the beef au-jus, blue cheese and cream and reduce the sauce.
Finish the fillet in the pan with the gorgonzola sauce for 1-2 minutes, season the sauce to taste and serve. Decorate with fresh thyme.
