|Serving Size||½ of recipe|
|Total Fat||29 g|
|Saturated Fat||11 g|
|Total Carbohydrate||2 g|
|Dietary Fiber||0 g|
|Tenderloin steaks||2 (6-ounce)|
|Fresh ground pepper, to taste|
|Olive oil||1 teaspoon|
|Parsley, finely chopped||2 + 2 teaspoons|
|Clove garlic, minced||1|
|Reduced-fat cream cheese||2 tablespoons|
|Crumbled bleu cheese||2 tablespoons|
|Jalapeno, seeded and finely chopped (optional)||½|
|Small shallot, finely chopped||½|
|White wine vinegar||½ teaspoon|
- Season steaks with salt and pepper, drizzle with olive oil, and rub with 2 teaspoons parsley and garlic. Let stand 10 minutes.
- Meanwhile, prepare indoor or outdoor grill, and mix together 2 teaspoons parsley, cream cheese, bleu cheese, jalapeno, shallot, and vinegar in a small bowl until smooth.
- Grill steaks, turning after about 5-7 minutes. After turning, spread half of bleu cheese mixture on each steak, and cook an additional 5-7 minutes, until desired degree of doneness is achieved (topping will soften).
5 lean meats; 2 fats; 0.5 medium-fat meat substitute
Arrange 1 sliced tomato and ½ sliced red onion on a platter. Drizzle with olive oil and balsamic vinegar, sprinkle with bleu cheese, and season with salt and pepper.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © EBSCO Publishing. All rights reserved.