Chocolate Balsamic and Blue Cheese Filet


  • 4 ounces beef top loin, strip, or tenderloin steaks, cut 1-inch thick
  • Bella Oliva Arbequina EVOO, for rubbing on filets
  • 2 teaspoons cracked black pepper
  • Salt
  • 1 cup crumbled blue cheese (4 oz.)
  • Chocolate Balsamic Glaze


  1. Rub both sides of the meat with the EVOO then sprinkle with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.
  2. To serve, drizzle each steak with 1 tablespoon Chocolate Balsamic Glaze. Serve with the remaining glaze. Makes 4 servings.



  • 1 cup Bella Oliva Dark Chocolate Balsamic Vinegar
  • 2 tablespoons butter

In a small saucepan, add the balsamic vinegar. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 10 minutes or until reduced by half. Remove from heat and stir in 2 tablespoons butter.

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