• Preheat oven to 350 and line a large baking sheet with foil. Spray with nonstick and set aside.
• Flatten out each of the biscuits and spread Dijon mustard onto the center of each. Set aside.
  1 can refrigerated biscuits, 1 tablespoon Dijon mustard

For the filling:

• Finely dice the mushrooms and shallot. Add olive oil to a medium skillet over medium high heat. Once hot, add in the mushrooms, shallot and dried thyme. Cook for 5 minutes or until softened. Season with salt and pepper.
  4 oz mushrooms, 1 teaspoon shallot, 1 tablespoon olive oil, ½ teaspoon dried thyme, 1 teaspoon pepper, 1 teaspoon salt
• Strain mushrooms into a sieve over a bowl. Stir in blue cheese crumbles.
  2 oz blue cheese crumbles
• Dice steak into bite sized pieces. Cook in the same skillet you used for the mushrooms for 1-2 minutes, just barely browning on all sides. Add to the sieve with the mushroom mixture.
  10 oz filet mignon
• Place 1-2 tablespoons of the mushroom mixture into the center of each biscuit. Bring up the edges, pinching to seal to form a ball. Place seam side down on the prepared baking sheet.
• Cut 2-3 slits into the top of each biscuit, which will allow steak to escape while it is cooking. Brush with 1 tablespoon melted butter.
  1 tablespoon unsalted butter
• Bake for 14-16 minutes until golden brown. Remove from the oven.

Mushroom Sauce

• Add remaining tablespoon of butter to the skillet over medium high heat. Once hot, stir in the rougly chopped mushrooms and shallot, cooking for 5 minuters or until softened.
  1 tablespoon unsalted butter, 4 oz mushrooms, 1 teaspoon shallot
• Sprinkle the flour on top and stir until coated. Then pour in the beef broth and let simmer, stirring occasionally until it has thickened. Once it reaches your desired consistency, turn off the heat. Season to taste with salt and pepper.
  2 tablespoon all purpose flour, 1 cup beef stock

Serving

• Place biscuit bombs on plates and spoon generous heapings of the mushroom sauce on top.