Carpetbagger Steaks (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 beef tenderloin steaks |
2 cups red wine |
2 tablespoons garlic and herb dressing mix |
2 teaspoons ground black pepper |
1 (4.5-ounce) jar marinated mushrooms, finely chopped |
1 cup blue cheese, crumbled |
1 teaspoon italian salad dressing mix |
fresh oregano sprigs |
Directions:
1. Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours
2. Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, blue cheese, and Italian seasoning; set aside.
3. Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpicks. Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 degrees F). Remove from grill.
4. To serve, remove toothpicks. Garnish steaks with sprigs of fresh oregano and serve hot.
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