Exported from MasterCook *
Carpetbagger Steaks
Recipe By :Sandra Lee Serving Size : 4 Preparation Time :0:20 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 beef tenderloin steaks 2 cups red wine 2 tablespoons garlic and herb dressing mix 2 teaspoons ground black pepper 1 jar marinated mushrooms -- (4.5-ounce) finely chopped 1 cup blue cheese -- crumbled 1 teaspoon Italian salad dressing mix Fresh oregano sprigs
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
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.
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.
To serve, remove toothpicks. Garnish steaks with sprigs of fresh oregano and serve hot.
Source: "Food Network" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 469 Calories; 31g Fat (71.8% calories from fat); 24g Protein; 3g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 540mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 4 Fat.
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