Shelly's Recipe

GRILLED TOMATO AND PESTO STUFFED STEAKS

Category: Beef Steaks

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-oz container
1/8 tsp pepper

Heat coals or gas grill for direct heat.

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.

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. Serves 4