Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Gorgonzola-Stuffed Beef Tenderloin Filets
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- #49647
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
8 beef tenderloin filets (6 to 8 ounce size)
4 ounces Gorgonzola cheese, crumbled
1 bunch green onions, finely chopped
1/2 cup fine bread crumbs
1 tablespoon red wine
8 strips thick-sliced hickory-smoked bacon
2 tablespoons minced garlic
1 tablespoon coarsely-ground black pepper
directions
In a small bowl, combine stuffing ingredients: cheese, pepper, green onion, bread crumbs, and wine.
Place the beef filets on a work surface and make a side cut 2/3 of the way through the steak to form a pocket. Divide the stuffing between the steaks and fill. Wrap the bacon around the outside edge of steak to conceal stuffing cut and secure with wooden or metal skewer. Rub the outside of the steak with the garlic and pepper. Steaks may be assembled the day ahead and refrigerated until grilling.
Preheat grill to medium high heat. Grill steaks 5 to 8 minutes per side, depending on desired doneness. Serve immediately.
added by
g798abn
nutrition data
Nutritional data has not been calculated yet.
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