Getting a little gourmet on you and a little fancier recipe
than usual....don't worry it doesn't mean more difficult.
This beef recipe for a gourmet grilled BEEF TENDERLOIN TOPPED
WITH BLUE CHEESEe is restaurant and holiday worthy. Now I
realize that not everyone appreciates blue cheese but this
is a delicate cheesy crust atop your beef tenderloin with
fresh herbs that will just make your mouth water and worth
exploring. So don't store away that grill yet - get creative!

Enjoy!
Marzee
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RECIPE: BEEF TENDERLOIN Topped WITH BLUE CHEESE

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INGREDIENTS:
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

DIRECTIONS:
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.

Categories: Beef, Grilling



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GREAT KITCHEN HELP TIPS

If you accidentally scorch the inside of your favorite
saucepan, just fill the pan halfway with water and add 1/4
cup of baking soda. Boil until the burned particles loosen
and float to the top.

Bacon won't curl if you dip it into cold water before frying.
Or, for bacon pieces try cutting it before frying and you'll
have nice even bits.

After your French fries are done, shake them in a large
paper bag to absorb the excess grease.

To prevent spattering when pan frying meats, first sprinkle
in a little salt.

Avocados will ripen in a hurry when left in a warm oven
overnight. Or seal them in a brown paper bag to soften.

Fresh fish freeze well in a milk carton filled with water.

Cookie bottoms won't come out burned if you put the baking
sheets in the upper third of the oven.

Cheese won't harden if you butter the exposed edges before
storing.

If your cheese has dried out, try soaking it in buttermilk
to restore the moisture.