8 beef tenderloin steaks
3 tbsp of olive oil
2 tbsp of red wine vinegar
1 cup of crumbled blue cheese
1 tbsp of chopped fresh thyme
1 tbsp if chopped fresh rosemary
1/2 cup of chopped onion
1 chopped garlic clove
1/2 cup of Italian breadcrumbs
2 tbsp of water
1/2 tsp of ground pepper
Wipe and pat dry the steaks with a damp cloth. Mix the
oil, vinegar, and
ground pepper. Brush the mixture over the steaks. Let the steaks stir in
the fridge for 2 hours, turning occasionally. Combine the rest of the
ingredients in a food processor and mix until it becomes a thick paste.
On a greased grill, cook the steaks for 3-4 minutes, flip them over, and
cover with the cheese mix. Pat the cheese mix down with a spatula to
flatten it. Cook for another few minutes until the cheese is melted and
the steaks are at the desired doneness.
