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4 servings
suggest servings
| 1 | pound | beef, filet mignon | well-trimmed, 1/2 inch thick, 4 steaks |
| 6 | ounces | salad dressing, italian | |
| 1/2 | cup | mozzarella cheese | shredded |
| 1/2 | cup | swiss cheese | shredded |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | shredded |
| 1/4 | cup | vegetable oil | |
| 1 | cup | bread cubes, dry |
Trim fat from steaks.
Marinate steaks in Italian salad dressing overnight in the refrigerator.
Preheat oven to 350 degrees.
Put mozzarella, swiss and parmesan cheeses in a food processor bowl.
Heat oil in nonstick skillet; add bread cubes, toss and sauté until brown.
Sprinkle cubes with additional parmesan.
Put three-fourths of the browned cubes in food processor with the cheeses.
Pulse twice only.
Remove.
Drain the marinade from the steaks and place them on wax paper.
Discard marinade.
Press a handful of the cheese mixture carefully on each steak.
Place steaks in a baking dish, leaving plenty of room around each steak.
Bake 20 minutes for medium, 25 minutes for medium-well.
| % Daily Value* | |
| Total Fat 36.0g | 55% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 904mg | 38% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.0g | |
| Protein 35.0g | 71% |
| Vitamin A | 1% | Vitamin C | 0% | |
| Calcium | 12% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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