Carpetbagger Steaks

Ingredients

• 4  beef tenderloin steaks 
• 1 cup cheese blue crumbled
• 2 teaspoons ground pepper black
• 2 tablespoons garlic and herb dressing mix 
• 1 teaspoon salad dressing mix italian
• 4.5 ounce marinated mushrooms finely chopped
• 4 servings oregano sprigs fresh
• 2 cups red wine 

Equipment

• bowl
• knife
• toothpicks
• grill

Directions

1. Rinse steaks under cold water and pat dry.
2. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours
3. Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, blue cheese, and Italian seasoning; set aside.
4. Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpicks.
5. Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 degrees F).
6. Remove from grill.
7. To serve, remove toothpicks.
8. Garnish steaks with sprigs of fresh oregano and serve hot.