Grilled Tomato Pesto-Stuffed Steaks

Name: Grilled Tomato Pesto-Stuffed Steaks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 beef tenderloin steaks, 1 1/4 inches thick and about 3 inches in diameter; 0 teaspoons pepper; 79 milliliters sun-dried tomato pesto

You can never have too many main course recipes, so give Grilled Tomato Pesto-Stuffed Steaks a try. This recipe makes 4 servings with 368 calories, 51g of protein, and 15g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have beef tenderloin steaks, pepper, sun-dried tomato pesto, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

If pesto is not refrigerated, freeze 15 minutes to firm.

Ingredients you will need

Pesto

Heat gas or charcoal grill.

Equipment you will use

Grill

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 firm pesto evenly into pockets. Secure openings with toothpicks.

Ingredients you will need

Pesto

Steak

Equipment you will use

Toothpicks

Sprinkle pepper over both sides of beef.

Ingredients you will need

Pepper

Beef

Place beef on grill. Cover grill; cook over medium heat 5 to 10 minutes on each side for medium doneness (160F) or until desired doneness.Broiling Directions: Set oven control to broil.

Ingredients you will need

Beef

Equipment you will use

Grill

Oven

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.

Ingredients you will need

Beef

Equipment you will use

Broiler Pan

Equipment

Ingredients

Servings:

beef tenderloin steaks, 1 1/4 inches thick and about 3 inches in diameter 0teaspoons

pepper 79milliliters

sun-dried tomato pesto

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.