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A classic with a twist...
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1½ Tbs |
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olive oil |
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3 tsp |
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minced fresh
parsley, divided |
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2 cloves |
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garlic,
minced |
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Six
1-inch-thick |
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beef
tenderloin steaks (about 6 ounces each) |
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2 ounces |
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cream
cheese, at room temperature |
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¼ cup |
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finely
crumbled blue cheese (about 1 ounce) |
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2 Tbs |
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finely
chopped seeded red or green jalapeño chiles |
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1 medium |
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shallot,
finely chopped |
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¾ tsp |
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white wine
vinegar |
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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. |
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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. |
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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. |
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Servings: 6 |
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Recipe Source |
| Bon
Appetit |
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