Carpetbagger steaks
Indulge in succulent carpetbagger steaks bursting with savory flavors. Perfect for a gourmet culinary experience that will tantalize your taste buds.
Ingredients:
- 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
Instructions:
- Wash the steaks with cold water and dry them with a paper towel. Place them in a resealable plastic bag and add red wine, seasoning mix, and black pepper. Remove the air from the bag and seal it tightly. Gently massage the bag to evenly distribute the ingredients. Let it marinate in the refrigerator for 1 to 3 hours.
- Prepare the grill for direct cooking on high heat. Grease the grates when they are heated and ready for cooking. Mix chopped mushrooms, blue cheese, and Italian herbs in a medium-sized bowl; set aside.
- Take out the steaks from the marinade and discard the excess marinade. Carefully create a pocket on the side of each steak with a sharp knife, making sure not to cut through completely. Fill the steaks with the mushroom mixture and secure them with toothpicks. Place them on the hot, greased grill and cook for 5 to 7 minutes on each side for a medium doneness (70 °C). Take them off the grill.
- Before serving, remember to remove the toothpicks. Decorate the steaks with fresh oregano sprigs and serve them while they are still hot.
Summary:
- Calories: 2763 kcal
- Fat: 176 g
- Protein: 174 g
- Carbs: 27 g
- Potassium: 3597 mg
- Magnesium: 255 mg