Prep Time: 10 min
Cook Time: 20 min
Ready In: 30 min
Makes 4 servings
Sun-dried tomatoes and pepper lend lots of
flavor to these beefy loins.
4 beef tenderloin steaks, 1 1/4 inches thick
and about 3 inches in
diameter
1/3 cup refrigerated pesto with sun-dried
tomatoes, from 7-ounce container
1/8 teaspoon pepper
1. Heat coals or gas grill for direct heat.
2. Make a horizontal cut into side of each
steak, cutting to but not through opposite
side and leaving about 1/2 inch uncut at each
side, to form a pocket. Spoon pesto evenly
into pockets. Secure openings with toothpicks.
Sprinkle pepper over both sides of beef.
3. Cover and grill beef 4 to 6 inches from
medium heat 5 to 10 minutes on each side for
medium doneness (160°F) or until desired
doneness.
Broiling Directions:
Set oven control to
broil. Place stuffed beef on rack in broiler
pan. Broil with tops 4 to 6 inches from heat 9
minutes; turn. Broil 5 to 10 minutes longer
for medium doneness or until desired doneness.
