Smothered Filet Mignon

Recipe View Season steaks generously with seasoned salt and cracked black pepper. Place steaks in a shallow dish.

Recipe View In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and dried rosemary. Pour the mixture over the steaks, ensuring they are well coated. Marinate for at least 30 minutes, or up to 2 hours for enhanced flavor. (30 minutes to 2 hours)

Recipe View While the steaks are marinating, prepare the caramelized onions. Melt butter in a skillet over medium heat. Add onion slices and cook, stirring occasionally, until softened. (10 minutes)

Recipe View Stir in sugar and continue cooking, stirring frequently, until the onions are deeply caramelized and golden brown. Set aside. (20-25 minutes)

Recipe View Preheat an outdoor grill for two-zone grilling: one side on high heat and the other on medium heat. Lightly oil the grill grate to prevent sticking.

Recipe View Place the steaks on the hotter side of the grill and cook for approximately 5 minutes per side for medium-rare, or longer depending on your desired level of doneness. (10 minutes)

Recipe View Move the steaks to the cooler side of the grill. Top each steak with one-quarter of the caramelized onions and crumbled blue cheese.

Recipe View Close the grill lid and continue cooking until the blue cheese is melted and slightly gooey. (2-3 minutes)

Recipe View Remove steaks from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5 minutes)