New this month
Get the Allrecipes magazine

Smothered Filet Mignon


"A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel."
Added to shopping list. Go to shopping list.


1 h servings 590 cals
Original recipe yields 4 servings


  • Calories:
  • 590 kcal
  • 30%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
  2. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
  3. Preheat grill for high heat on one side, and medium heat on the other side.
  4. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 277
  1. 363 Ratings

Most helpful positive review

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, j...

Most helpful critical review

I didn't care for the taste that the marinade gave my filets...was disappointing, especially after reading all the good reviews. As always, thanks for sharing but I won't make this again.

Most helpful
Most positive
Least positive

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, j...

I rarely cook, but when I do I go out to make a great impression. I decided to use this recipe as a "makeup" dinner after an argument with my long-term girlfriend. Was it a hit? It was a home ru...

I made this for valentines day dinner for my husband, and we both agreed, this was the BEST steak I have ever fixed!! The marinade was really flavorful! Like some of the others, I used goat che...

Yum!!! Cooks up great in a pan on the stove as well. Cooked the steak until nearly done, then added the onions into the same skillet to caramelize. Heaped them on top of the steak along with ...

This is the first review I have ever put on this site, and I had to because this was sooooo good!!! These were the best steaks that we have ever eaten. My husband raved as well. I followed the...

This is the Best Recipe ever!! My mom found this recipe on this board in the summer and we both have made it for all the dinner parties we have had in the past 4 months. Everyone loves it; eve...

The balsmic marinade is so good. Through the whole dinner we kept going mmmm.... mmmm.... We don't like blue cheese so I used mozzerella instead.I can't wait to make it again. Thanks.

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 c...

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.