Filet Mignon with Blue Cheese works well as a main dish but can also be altered to be more of an appetizer like the one pictured above. I like to cut the filet into small little bites with a bit of sauce drizzled on top. When it comes to wine pairings, it’s pretty much a fastball over the plate.
Pairing beef with wine has a lot to do with matching the fat content of the meat to the tannin in the wine. My buddy and Master Sommelier, Craig Collins wrote a bit about how tannins melt the fat. Rib Eye is the beef cut with the most fat (and calls for a high tannin wine) but Filet is a notch or two down the fat ladder. So a wine with a bit less tannin like Syrah from the Northern Rhone valley might do the trick. Look for Hermitage, Crozes-Hermitage or St. Joseph on the label for savory Syrah that sometimes sports a little black pepper.