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Beef Tenderloin Topped with Roquefort
Cheese
by Bill Gerard,
St. Cloud Minnesota
"Great for a 4th of July BBQ"
4 (1-inch thick) beef tenderloin
steaks
2 tablespoons softened cream cheese
5 teaspoons blue cheese,
crumbled
4 teaspoons plain yogurt
2 teaspoons minced onions
dash of
pepper
1 large garlic clove, halved
1/2 teaspoon Watkin's Sea salt
2
teaspoons freshly chopped parsley
Preheat the oven on the broil
setting.
Combine the cream cheese, blue cheese, yogurt, onion and pepper. Set
aside.
Rub each side of beef steaks with garlic.
Place the steaks on the
rack in broiler pan so the surface of the meat is 2 to 3 inches from the
heat.
Broil 5 to 6 minutes.
Turn and broil for an additional 3 to 4
minutes.
Season with Watkin's Sea salt.
Top each steak with an equal
amount of reserved cheese mixture.
Broil an additional 1 to 2
minutes.
Garnish with parsley.
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