Filet Gorgonzola Steak Roll-ups
Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox for the Capital Chefs’ Showcase benefitting Cancer Services of Greater Baton Rouge. Cox says the dish is easy to make and delicious.
2 (1/2-inch-thick) filet mignon steaks, about 11/2 lbs.
1/2 cup olive oil
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Tony Chachere’s Original Creole Seasoning
4 ounces cream cheese
4 ounces gorgonzola cheese
18 bacon slices
36 fresh jalapeño pepper slices (Cox used Mezzetta Deli-sliced Hot Jalapeño Peppers)
1. Cut steaks into cubes about 3/4 inch by 3/4 inch. Make marinade with olive oil, soy sauce, Worcestershire sauce and Creole seasoning. Marinate steak cubes for approximately 4 hours.
2. Blend cheeses in food processor. Put into a small bowl and put in freezer for 2 hours. Cube cheese mixture slightly smaller than beef.
3. Cut the bacon slices in half, then cut them in half lengthwise. You should have 72 pieces. Lay one slice of the cut bacon over another slice, making a cross. Place beef cube at center of the cross. Place cheese cube on top of beef and place thin slice of jalapeño on top of cheese. Fold 4 bacon ends over jalapeño and secure with a toothpick.
4. Cook on grill or broil in oven for about 3 minutes until bacon is cooked.
Note: Cox decorated each piece with an Italian flag toothpick. She also served each roll-up in a won ton cup to make it easier to pick up the roll-ups, but says this step is optional.