Filet Mignon with a Blue Cheese Cobbler

I have discovered cedar plank grilling! I must be a late bloomer.  When I proudly announced my latest adventure in grilling many friends commented they have done it for years. Obviously I have yet to enter the inner circle of the Grill Masters. If you love the combination of steak and blue cheese this recipe is worth the time and effort!

Ingredients: 
1  pre-soaked, cedar plank    

12  slices of bacon (2 for each filet)
6-8  Filet Mignon steaks, trimmed
2 tbsp. spice rub (recipe below)

¼ C. Bourbon

2 tbsp.  olive oil
¼ C.  chopped fresh herbs (parsley, sage, rosemary and thyme)

1 tbsp  black pepper

¼ lbs.  crumbled blue cheese

1  small onion diced

2 tbsp. balsamic vinegar

1 C. croutons

Salt and pepper to taste

Spice Rub:
1 tablespoon chili powder

1 teaspoon ground cumin
1 teaspoon freshly ground black pepper

1/8 teaspoon ground allspice

1/2 teaspoon sugar

1 1/2 teaspoons finely chopped garlic, minced and mashed into a paste with 1 teaspoon salt


Preparation:
Cook the bacon until ½ way cooked, then use a paper towel to dry off excess fat. Let cool. In a small bowl whisk together the BBQ rub, bourbon, olive oil, 2 tbsp. of the herbs and black pepper. Wrap the bacon strips around each filet, securing with a toothpick. Drench each steak with the sauce then seal in a container with plastic wrap and refrigerate for at least 2 hours, no more than 4 hours.
To make the cobbler topping, in a bowl combine the crumbled blue cheese, onion, the remaining herbs and the balsamic vinegar. Smash up the croutons lightly and fold them gently together into the blue cheese mixture. Form into patties the same size as your filets, cover and set aside.
Pre-heat grill to high heat, place the plank on the grill, cover and pre-heat the plank for 3-5 minutes, until the plank begins to crackle and smolder. Open the lid carefully and arrange the filets on the plank. Close the lid and cook for approx. 10 min. Turn the steaks and cook for another 5 minutes. Now place one patty of blue cheese topping on each steak and cook for another 5 min., until the topping develops a crust. Use a spray bottle of water to extinguish any flames around the plank during cooking. Take the smoldering plank directly to the table and place on a heat-proof trivet. The plank will add excitement to the meal and keep the filets warm while serving.