Pittsburgh Steelers' Steak
Saved in 3 recipe boxes and 3 cookbooks
|1||pound||beef, filet mignon||well-trimmed, 1/2 inch thick, 4 steaks|
|6||ounces||salad dressing, italian|
|¼||cup||parmesan, parmigiano-reggiano cheese, grated||shredded|
|1||cup||bread cubes, dry||*|
Trim fat from steaks.
Marinate steaks in Italian salad dressing overnight in the refrigerator.
Preheat oven to 350℉ (180℃).
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.
Drain the marinade from the steaks and place them on wax paper.
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.
First published: 1996-01-27 last updated: 2015-02-09