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Grilled Tomato Pesto-Stuffed Steaks

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By Betty Crocker Kitchens
Updated Sep 12, 2017
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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
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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

  • Step 
    1
    If pesto is not refrigerated, freeze 15 minutes to firm. Heat gas or charcoal grill.
  • Step 
    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 firm pesto evenly into pockets. Secure openings with toothpicks. Sprinkle pepper over both sides of beef.
  • Step 
    3
    Place 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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