Whole Fillet & Blue Cheese
|Butter/Margarine||1⁄2 Pound, at room temperature (1 Cup)|
|Chopped chives/Chopped green onion||1 Tablespoon|
|Blue veined cheese||1⁄4 Pound|
|Finely chopped parsley||1 Tablespoon|
|Salad oil||1 Tablespoon|
Blend butter, cheese, and chives together until smooth.
Shape into a log, roll in parsley, wrap in wax paper, and refrigerate until firm.
Place fillet on lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning and brushing with oil to brown, for about 30 minutes for rare or until done to your liking when slashed.
Unwrap butter and place on a bed of watercress.
Cut meat in thick slices; pass butter as condiment for meat.