Ingredients
3
tsp minced fresh parsley, divided
6
1-inch-thick beef tenderloin steaks (about 6 ounces each)
2
ounces cream cheese, room temperature
1/4
cup finely crumbled blue cheese (about 1 ounce)
2
tbsp finely chopped seeded red or green jalapeño chiles
1
shallot, finely chopped
3/4
tsp white wine vinegar
Directions
1.
Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.
2.
Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.
3.
Prepare barbecue (medium-high heat). Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer.
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