1½ Tbs olive oil
3 tsp minced fresh parsley, divided
2 cloves garlic, minced
Six 1-inch-thick beef tenderloin steaks (about 6 ounces each)
2 ounces cream cheese, at room temperature
¼ cup finely crumbled blue cheese (about 1 ounce)
2 Tbs finely chopped seeded red or green jalapeño chiles
1 medium shallot, finely chopped
¾ tsp white wine vinegar
1. Combine olive oil, 2 tsp. parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
2. Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 tsp. parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
3. Prepare barbecue to medium-high heat. Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.
Recipe Source: Bon Appetit
Total Fat 21.5g
Saturated Fat 8.43g
Dietary Fiber .12g
Net Carbs 1.07g
WW POINTS: 9
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“YUMMY!! The blue cheese topping had just a slight bit of spice to it. Great recipe.”
-Salt Lake City, UT