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CARPETBAGGER STEAK

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| Servings: 4

CARPETBAGGER STEAK

  • 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

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 or a piece of string.
Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160ºF).
Remove from the grill.

To serve, remove toothpicks / string.
Garnish steaks with sprigs of fresh oregano and serve hot.

Photo’s: Marina Nel Reid

Nota:
Ek het die resep se vulsel effe aangepas, volgens smaak en grootte van fillet.
Gesnyde sampioene in botter gebraai, uitgeskep, gekerfde ui in dieselfde pan gebraai, uitgeskep, gesnyde spek ook in dieselfde pan gebraai. Al’s toe gemeng, feta kaas ingekrummel, die fillet sakkies binne mildelik met “smoked ham cottage cheese” gesmeer, vulsel saam met blikkie mussels ingeskep, toegedraai met tou en tandestokkies vasgebind.
Oor kole gebraai vir so 7 min aan elke kant.

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