Smoked Brisket

Grilled Tenderloin

Hamburger Heaven

Flank Steak

Braised Rack of Ribs

Mongolian Beef

Chipotle-Rubbed Filet Mignon with Bleu Cheese

Braised Beef Chili

Grilled Porterhouse

Chipotle-Rubbed Filet Mignon and Portobellos with Bleu Cheese

1 filet mignon per person

1 chipotle in adobo per steak (they come about 6 to a can)

1 portobello mushroom per steak, roughly the same size as the steaks

1-2 ounces of high-quality Bleu Cheese per steak, such as Maytag or Point Reyes


Marinade for Mushrooms (this is enough for about 4 large mushrooms):

1/4 cup good olive oil

2 Tbs balsamic vinegar

pinch of oregano

1/2 tsp cumin

1/4 tsp tumeric

1/2 tsp white pepper

1/2 tsp kosher salt

1/2 tsp honey

Combine all ingredients in a shaker bottle, or bowl, shake or whisk to combine.

Clean the mushrooms (and scrape out the gills, if you prefer) and place them, gill-side up, in a glass baking dish. Distribute the marinade over them and let them sit at room temperature for 30 mins to an hour.

Chop the chipotle peppers, including the adobo sauce. Rub both top and bottom of the steaks, and the sides as well, in the peppers and sauce – let them sit about 30 mins to come to room temperature (so the outside won’t burn before the ice-cold insides are cooked). When you grill the steaks, most of this pepper sauce will come off – and that’s fine – the beef will retain plenty of flavor.

Fire up your grill, and prep it for modified indirect cooking – most of the coals on the hot side, and just no coals, or a few coals, on the other “warm” side.

Put the steaks over the hot fire, and as soon as you have good grill marks on both sides (about 3 mins per side) move them to the cooler side of the grill and insert your themometer. The steaks will come off when they reach about 128  degrees F and sit, tented under foil, for about 4 mins  (for medium-rare steaks). Cook them an extra 5-10 degrees for medium and medium-well.

Meanwhile, when you move the steaks to the cooler side of the grill, add the mushrooms, again, gill-side up, and let them cook, basting often with the rest of the marinade (no food-contamination issues here!) When the steaks are done and you take them off, place 1-2 oz of bleu cheese into each mushroom cap, close the lid on the grill, and close all the vents. When the steaks have rested for 4 mins, remove the mushrooms, plate the steaks on top of the mushrooms, and pour any remaining marinade over the steaks.

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This updated version of steak and mushrooms takes your special dinner to a whole new level. Individually, each element is great — but together, they are GREAT!
The mushrooms marinate for about 30 mins, and the marinade turns into a delicious steak sauce.
One chipotle pepper in adobo per steak will provide all the seasoning this tender, flavorful cut of meat needs.