Grilled Beef Tenderloin

Directions:

1. Preheat grill on medium-high heat.
2. Season Filet Mignon with a Beef Rub and set aside.
3. Bring a large pot (for asparagus) to a boil and add the salt.
4. Cut 1 inch off bottom ends of asparagus then drop in the water.
5. After 2 minutes, remove the asparagus and shock in a bowl of ice water.
6. Once the asparagus is cooled, drain on a paper towel.
7. Pour balsamic vinegar and sugar into a sauce pot and bring to a boil.
8. Reduce heat and simmer for 10 minutes or until balsamic is thick enough to coat a spoon. Remove from heat and set aside.
9. Let the butter sit out until soft, then place in food processor with the blue cheese and pulse until well combined.
10. Scrape out all the blue cheese butter onto a piece of wax paper and roll into tubes about 1 inch in diameter.
11. Place in the refrigerator for 15 minutes.
12. Using a vegetable peeler shave the pecorino into thin strips and set aside.
13. Place the Filet Mignon on the grill and cook on each side for 7-10 minutes, then remove to rest.
14. Toss the asparagus with the Extra Virgin olive oil, salt & pepper and grill until slightly blackened.
15. Remove and place on a platter.
16. Drizzle the asparagus with the balsamic and cover with the shaved pecorino and some black pepper.
17. Take out the blue cheese butter and slice into disks about ¼” thick.
18. Place blue cheese butter on top of each filet.