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Beef Tenderloin with Blue Cheese Crust




Source of Recipe


Jo Gainey


List of Ingredients




8 beef tenderloin steaks
3 tbsp of olive oil
2 tbsp of red wine vinegar
1/2 tsp of ground pepper
1/2 teaspoon granulated garlic
1 cup of crumbled blue cheese
1 tbsp of chopped fresh thyme
1 tbsp if chopped fresh rosemary
1/2 cup of chopped onion
1 chopped garlic clove
1/2 cup of SGWW breadcrumbs
2 tbsp of water



Recipe




Wipe and pat dry the steaks with a damp cloth. Mix the oil, vinegar, ground
pepper and granulated garlic. Brush the mixture over the steaks. Let the
steaks sit in the marinade in the fridge for 2 hours, turning occasionally.
(A large zip lock bag can become a good marinade holder.)

Combine the rest of the ingredients in a food processor and mix until it
becomes a thick paste. On a greased grill, cook the steaks for 3-4 minutes,
flip them over, and cover with the cheese mix. Pat the cheese mix down with
a spatula to flatten it. Cook for another few minutes until the cheese is
melted and the steaks are at the desired doneness.