Recipe information
Total Time
55 minutes
Yield
6 Servings
Ingredients
1
1/2 tablespoons olive oil
3
teaspoons minced fresh parsley, divided
2
garlic cloves, minced
6
1-inch-thick beef tenderloin steaks (about 6 ounces each)
2
ounces cream cheese, room temperature
1
/4 cup finely crumbled blue cheese (about 1 ounce)
2
tablespoons finely chopped seeded red or green jalapeño chiles
1
shallot, finely chopped
3
/4 teaspoon white wine vinegar
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Preparation
Step 1
Combine olive oil, 2 teaspoons 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.
Step 2
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
Step 3
Prepare barbecue (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.