Skip the steakhouse and fire up the grill instead. Thick, tender filets get a bold seasoning kick before being crowned with a creamy blue cheese topping and finished with a rich Port wine sauce. The crispy panko crust seals the deal, bringing texture and crunch to every bite. It’s a recipe that’s equal parts comfort food and special occasion—without ever leaving your backyard.
Set up the grill for indirect heating at 275. Season all sides of the filet with Lane’s Steak Supreme Rub.
Grill indirect until the internal temperature reaches 120 flipping once halfway through. Once to temp remove from heat and increase grill heat and sear the filet for a minute on top and bottom. Remove, place a pat of butter on top, and cover/rest.
In a skillet, saute diced onion, diced garlic, and thyme in a pat of butter.
Once sauteed, add ¾ cup beef broth and ½ cup of Port wine. Bring to a boil and reduce to a simmer. Let it reduce for 15 minutes.
Plate your filet and add blue cheese crumble, Port wine reduction, and a little panko breadcrumb. Slice and enjoy!
