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RECIPES
TENDERLOIN STEAKS WITH GRILLED MUSHROOMS AND BLUE CHEESE
Servings: 4
Ingredients
4 ounces sliced fresh mushrooms
1 strip bacon cut into 4 pieces
4 beef tenderloin steaks, well-trimmed, 4 ounces each
½ tsp. salt
¼ tsp. coarsely ground pepper
4 tsp crumbled blue or Gorgonzola cheese
Directions
Place the mushrooms on the preheated grill plate and top with the bacon. Cook for
4 minutes or until bacon is crisp and mushrooms are browned around the edges.
Remove bacon and mushrooms set aside and keep warm. Season steaks with salt
and pepper.
Place steaks on grill plates preheated for searing. Sear for 90 seconds, then grill at
375°F 4 minutes or until meat registers 145°F for medium rare or 160° for medium
on a meat thermometer.
To serve, top each steak with 1-teaspoon of the crumbled cheese and grilled
mushrooms.
HAM AND PINEAPPLE GRILLED SANDWICH
Servings: 2
Ingredients
¼ cup pineapple preserves
¼ cup chopped canned peaches
1 tbsp. finely diced candied ginger
4 slices sour dough bread
Directions
In small bowl, combine preserves, peaches and ginger; set aside. Spread melted
butter on one side of each slice of bread.
Place 2 slices of bread buttered side down on cutting board, spread pineapple
mixture on bread. Top each slice of bread with ham and cheese. Cover with
remaining slices of bread with buttered side up.
Place on preheated grill set at 425º F (220º C). Grill 3-5 minutes or until sandwich is
golden and cheese is softened.
4 oz. thinly sliced ham
4 oz. brie, sliced
2 tbsp. melted butter
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