Sun-dried tomatoes and pepper lend lots of flavor to these beefy loins.
Grilled Tomato Pesto-Stuffed Steaks
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 3
Ingredients
- 1/3 cup sun-dried tomato pesto
- 4 beef tenderloin steaks, 1 1/4 inches thick and about 3 inches in diameter
- 1/8 teaspoon pepper
Instructions
-
Step1If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
-
Step2Make 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. Sprinkle pepper over both sides of beef.
-
Step3Place beef on grill. Cover grill; cook over 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.
Nutrition
405
Calories
25 g
Total Fat
45 g
Protein
1 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 405
- Calories from Fat
- 225
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- Cholesterol
- 115 mg
- Sodium
- 280 mg
- Potassium
- 640 mg
- Total Carbohydrate
- 1 g
- Dietary Fiber
- 1 g
- Protein
- 45 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 22%
- 22%
Exchanges:
6 Lean Meat; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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