(4) 8 ounce filet of beef
4 strips apple wood smoked bacon (we like Hobbs’)
Twine for tying
(4) 1 tablespoon sized chilled balls of roasted garlic and blue cheese butter
Roasted Garlic and Blue Cheese Butter
20 large cloves peeled garlic
1 tablespoon olive oil
½ pound sweet butter softened but not melted
¼ teaspoon raw minced garlic
¼ cup crumbled blue cheese (we like Point Reyes Creamery)
Salt and pepper to taste
Preheat oven to 450 degrees.
Place garlic gloves and olive oil in a small shallow roasting pan stir to coat. Cover with foil.
Roast for about 30 minutes, shaking the pan every 10 minutes to prevent burning. Garlic should be very soft.
Cool the garlic and puree in small processor or blender.
Put 2 tablespoons of the pureed garlic and all other ingredients in a processor and process until smooth.
Chill butter well. If using right away put in a freezer to chill faster.
This butter can be made up to 2 days ahead. Store the leftover roasted garlic puree and butter in refrigerator for up to one week. Stir either into soup, mashed potatoes, vegetables, or put the butter on corn on the cob or a burger.
Wrap bacon around edges of filets and tie. Prepare grill pan or outdoor grill. Mark filets well on both sides. Finish to desired doneness in hot oven or closed grill to crisp bacon. Top with butter and serve.