Bleu Cheese Stuffed, Bacon and Sage Wrapped Filet

Elegant and impressive, this Grilled Blue Cheese Stuffed, Bacon and Sage Wrapped filet is flavor-filled inside and out. Make this delicious recipe and level up your filets!

gourmet deviled egg recipe featuring a creamy yellow filling topped with pancetta, chives and a parmesan crisp for a beautiful plating presentation

Deviled eggs are that perfect appetizer that fits just about any occasion where people gather.  What makes these little eggs so popular?  

  • They are easy to grab.
  • They are easy to eat.
  • They are creamy and delicious.
Unquestionably this is not your average deviled egg recipe.  Instead, they have what I refer to as “ingredient creativity”.  Because of this, your taste buds will come alive and do a happy dance!  In addition to being delicious, they can be made ahead of time!  The extra credit you will get from your efforts will be those memorable WOW moments that your guests will love.

Bleu Cheese Stuffed, Bacon and Sage Wrapped Filet

Foodie de Froid
Servings 2 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Elegant and impressive, this Grilled Blue Cheese Stuffed, Bacon and Sage Wrapped filet is flavor-filled inside and out. Make this delicious recipe and level up your filets!
5 from 1 vote


  • 2 10 ounce Beef filet good quality
  • 3 tablespoons blue cheese Danish blue, Gorgonzola or Stilton
  • 2 tablespoons cream cheese
  • ¾ teaspoon black pepper freshly cracked, divided
  • 8 leaves sage fresh
  • 2 slices thick sliced bacon
  • 4 4-6 inch wooden skewers
  • 1/2 teaspoon kosher salt


  • In a small mixing bowl mash together blue cheese, cream cheese and 1/4 teaspoon pepper with a fork.
    3 tablespoons blue cheese, 2 tablespoons cream cheese, ¾ teaspoon black pepper
  • With a sharp paring knife, form a pocket by piercing into the side of each filet mignon and cutting with a level circular motion, creating a wide internal pocket while being careful not to pierce thru a side wall and keeping entry hole as small as possible. Stuff pocket of each filet with blue cheese mixture.
  • Place sage leaves upright on the filet sides and wrap with bacon. Secure bacon in place with two skewers, piercing above and below the pocket.
    8 leaves sage, 2 slices thick sliced bacon, 4 4-6 inch wooden skewers
  • Place a cast iron pan on the grill and preheat to medium high (350°-400°F).
  • Season filets with salt and pepper and place on the baking steel. Using tongs, sear the sides to start crisping the bacon. Close grill and cook filets for 10 minutes per side over indirect heat. Sear filets directly on grate as needed to develop a caramelized crust and finish cooking to a 125°-130°F internal temperature for medium rare.
    1/2 teaspoon kosher salt
  • Allow to rest 5 minutes before serving.

Kitchen Equipment

1 baking steel
Course entree, main dish
Cuisine American
Have you made this recipe? We'd love to hear how it was!

De Froid Tip: Food Arrangement

Change the whole feel of your party by serving these gourmet deviled eggs on individual plates.  By adding a contrasting garnish, your visual presentation will pop!  In the photo below, I used sprigs of thyme from my container garden.  

Set your plates in a row across a long countertop.  As a result, you will visually increase the WOW factor.  Then watch your guests line up for the tasting experience.  Unquestionably you will create a memorable WOW moment for your guests!

deviled eggs placed on individual black slate small square plates on top of a lime green runner

Welcome to Foodie de Froid!

If you love real food, take pleasure in eating, and strive for mouth-watering flavor, you have come to the right place.  Here the star of the show IS the food, presenting it in a way that makes it shine.  

Tasting Experiences

We feature many appetizers and individual-sized recipes as a purposeful way to experience and share food.  

Our mouth reacts to flavors in a transitional way.  That first taste creates an exciting experience with the food’s intense flavors, textures, and visual appeal.  Yet after the first few bites, our mouths and minds adjust, and that experience deadens.  

Thus, the tasting experience!  We served 14 consecutive courses at my last tasting party.  Each was purposely selected to bring new flavors, textures, and presentations, creating surprises and wow moments throughout the night.

The Recipes

The recipes are documented with ingredients we love.  Yet my greatest hope is to have you understand why the recipes work and eventually make them into your personal version using your favorite ingredients and presentations.    

Argentinian steak sandwich with red peppers and provolone on a white rectangular serving plate.
Artisan French Hoagie Rolls

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating