Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 506 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Sodium | 543 mg |
| Total Carbohydrate | 2 g |
| Dietary Fiber | 0 g |
| Protein | 49 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Tenderloin steaks | 2 (6-ounce) |
| Salt | ¼ teaspoon |
| Fresh ground pepper, to taste |
| Olive oil | 1 teaspoon |
| Parsley, finely chopped | 2 + 2 teaspoons |
| Clove garlic, minced | 1 |
| Reduced-fat cream cheese | 2 tablespoons |
| Crumbled bleu cheese | 2 tablespoons |
| Jalapeno, seeded and finely chopped (optional) | ½ |
| Small shallot, finely chopped | ½ |
| White wine vinegar | ½ teaspoon |
Directions
- Season steaks with salt and pepper, drizzle with olive oil, and rub with 2 teaspoons parsley and garlic. Let stand 10 minutes.
- Meanwhile, prepare indoor or outdoor grill, and mix together 2 teaspoons parsley, cream cheese, bleu cheese, jalapeno, shallot, and vinegar in a small bowl until smooth.
- Grill steaks, turning after about 5-7 minutes. After turning, spread half of bleu cheese mixture on each steak, and cook an additional 5-7 minutes, until desired degree of doneness is achieved (topping will soften).
Exchanges
5 lean meats; 2 fats; 0.5 medium-fat meat substitute
Side Suggestions: Tomato and Red Onion Salad
Arrange 1 sliced tomato and ½ sliced red onion on a platter. Drizzle with olive oil and balsamic vinegar, sprinkle with bleu cheese, and season with salt and pepper.