Reviewed: Apr. 24, 2004

This was very good!! The only thing I left out was the rosemary because I didn't have any. These steaks were excellent!!

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PAMMM

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Reviewed: Apr. 4, 2004

Oh my goodness...SO GOOD! I also just used dijon out of a bottle and it was fine.

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BOBSEY95

Cooking Level: Intermediate

Home Town: La Mirada, California, USA

Living In: Durham, New Hampshire, USA

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Reviewed: Mar. 11, 2004

Great! The only thing I did different was use brown sugar instead of the white, red wine instead of the vinegar, and mixed the blue cheese with cream cheese.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 11, 2004

The filets were perfect. This was my first time making steak and I was very impressed with myself. They were perfectly done and the flavors went together wonderfully. I marinated for about an houring before grilling on the stove in a grill pan.

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schmerna

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2004

WOW! This is fabulous and just melts in your mouth. I used good old Stadium brand mustard, because that is what I had on hand, and let the filets marinate for about 6 hrs. Because I am not a fan of blue cheese, I used goat cheese instead and it was wonderful. I cooked the 2" thick filets to about 160º internal temp. and they came out perfectly, with just a slightly pink color inside. GREAT RECIPE, JDVMD!!

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 5, 2004

This was a great twist to an old favorite. Turns out the Dijon works just fine, but I will try the course dijon next time and compare. Used splenda to carmelize my onions rather than sugar and could tell no difference. May wrap the outside of the filets in bacon next time as well...BAM!!!

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FELLNER593

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Reviewed: Dec. 27, 2003

This is my recipe and it was changed by Allrecipes after submission. You need to use course ground dijon mustard. I have never tried regular dijon so I don't know how well that would go. Also, just heat up the grill, don't worry about one side being high and the other medium. I never submitted that. This is one of those recipes that you can just eyeball how much blue cheese and onions you want on each filet.

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