Griddler® Position: Closed Selector: Grill/Panini Plate Side: Grill
2 tablespoons herbes de Provence 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 beef tenderloin filets, each about 6 ounces – 1-inch thick 4 tablespoons cold Saga Blue cheese (may also use Brie, mushroom Brie or Cambazola cheese) 1 tablespoon good quality olive oil
Nutritional information per serving: Calories 464 (55% from fat) • carb. 1g • pro. 50g • fat 27g • sat. fat 11g • chol. 148mg • sod. 456mg • calc. 57mg • fiber 0g
Put the herbes de Provence, salt and pepper into a small bowl. Stir to blend; reserve. Using a sharp knife, cut a horizontal slit in the side of a filet, then carefully cut into the center of the filet to create a pocket – do not cut all the way through to the sides. Repeat for each filet. Place one tablespoon of the cheese in each pocket – press the open sides together tightly. Drizzle the filets with the olive oil and rub in to coat completely and evenly. Sprinkle the filets on both sides with the herb mixture and press into the meat. Refrigerate for 20 to 30 minutes before grilling. (Filets may be prepared up to 8 hours ahead and refrigerated.) Insert plates on their grill side. Preheat Cuisinart® Griddler® to Sear with the unit closed. When Griddler® is hot, arrange the filets evenly spaced on the grill. Cover, using light pressure. Grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 6 to 10 minutes. Grill until about 5° under temperature desired – meat will continue to cook while resting. Remove immediately. (Note: this type of beef has more flavor and better texture when cooked rare to medium.) Let meat rest for 5 to 10 minutes before serving.
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