Filet Gorgonzola Steak Roll-ups

Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox, who 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 tbl. Worcestershire sauce

1/2 tsp. Tony Chachere’s Original Creole Seasoning

4 ozs. cream cheese

4 ozs. 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 (see recipe) to make it easier to pick up the roll-ups, but says this step is optional.

Won Ton Cups

Makes 36. Recipe is from “Holly Clegg’s Trim & Terrific Cookbook: Home Entertaining the Easy Way.”

36 won ton wrappers

Preheat oven to 350 F. Coat a minimuffin pan with nonstick cooking spray and press a won ton wrapper into each cup. Bake 7 to 9 minutes, or until golden brown.