Beef/Grilled Guiness-Soaked Filats with Blue Cheese and Sweet Potatoes

By latin1

From Traditional Home

Ingredients

• 4-8 4-8 4-8 oz beef tenderloin steaks (1" thick)
• 1-12 1-12 bottle 1-12 oz bottle of stout beer
• 3 3 3 large sweet potatoes, scrubbed
• 4 4 4 tbsp olive oil, divided
• 1 1/2 1 1/2 1/2 tsp crushed dried thyme, divided
• 1 1/2 1 1/2 1/2 tsp kosher salt, divided
• 1 1 1 tsp freshly ground black pepper, divided
• 2-2 1/2 2-2 1/2 8 oz Stilton or Gorgonzola cheese, cut into 8 small chunks
• 4 4 4 slices bacon
• 4 4 4 toothpicks, soaked in water
• For charcoal grill arrange hot coals in a ring around perimeter (indirect grilling).

Preparation

Step 1

Test for medium heat above grill center. Place potatoes directly on rack in center. Cover; grill for 45 minutes or until potatoes are tender.
Remove steaks fom beer. Cut pocket in each steak by slicing horizontally almost to opposite side. Place two chunks of cheese in each pocket. Wrap 1 bacon slice around each side of steak; secure bacon ends with toothpick. Brush filets with remaining 1 tbsp of olive oil; season with remaining thyme, salt and pepper.
When potatoes are almost done, place filets on grill rack over direct medium heat. Cover; cook filets to desired doneness, turning once halfway through grilling. (10-12 minutes for med-rare)
remove filets from grill; transfer to serving platter. Cover; let stand for 5 minutes before serving. Keep potatoes on grill while filets rest.