Pesto Steaks
This elegant dish deserves some superb accompaniments. Make Grilled Asparagus and Pasta Pilaf. For dessert, Chocolate Toffee Torte is perfect.
SERVES 4
INGREDIENTS
- 4 tenderloin steaks
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- 1 cup basil pesto, divided
- ⅓ cup blue cheese
- ½ cup fresh basil leaves
Prepare and heat grill. Place steaks on a platter; sprinkle both sides with salt and pepper. Using a very sharp knife, cut into the side of each steak, creating a pocket. Be careful not to cut through to the other side. Fill each pocket with about 2 tablespoons pesto.
Grill steaks, covered, over medium coals for 5 minutes. Turn steaks, cover again, and cook for 4 minutes.
Top each steak with 2 tablespoons of pesto and sprinkle blue cheese on top of the pesto. Cover and grill for 2 to 5 minutes, until desired doneness is reached. Meanwhile, roll basil leaves into a round shape and cut into thin strips, creating a chiffonade.
Place steaks on serving platter and sprinkle with basil chiffonade. Let stand 5 minutes, then serve.
Tenderloin Steaks
The tenderloin of beef, or filet mignon, is the most expensive cut of beef available, but it is also economical because there is no waste. The steaks do not need to be trimmed; most of the fat is intramuscular and not visible, but it creates great flavor.
